Description
This Keto Fried Olives with Garlic Aioli recipe offers a low-carb, flavorful appetizer perfect for keto followers and anyone craving a crunchy, savory snack. Crispy fried green olives coated in a seasoned almond flour crust are served alongside a creamy, garlicky aioli dip.
Ingredients
Scale
Olives and Coating
- 1 cup green olives
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 egg
- 1 cup avocado oil (for frying)
Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Prepare the olives: Drain the green olives thoroughly and pat them dry using paper towels to remove any excess moisture ensuring the coating sticks well.
- Mix dry coating: In a medium bowl, combine the almond flour, garlic powder, paprika, and 1/4 teaspoon salt. This seasoned flour will provide a flavorful crust.
- Beat the egg: In a separate bowl, beat the egg until smooth. This acts as a binder for the coating on the olives.
- Coat the olives: Dip each olive first into the beaten egg, then roll it thoroughly in the almond flour mixture, ensuring each olive is evenly coated.
- Heat oil: Pour avocado oil into a pan and heat it over medium heat until hot but not smoking, ideal for shallow frying.
- Fry olives: Carefully place the coated olives into the hot oil and fry them for about 2-3 minutes, turning occasionally until golden brown and crisp on all sides.
- Prepare garlic aioli: In a bowl, mix the mayonnaise, minced garlic, lemon juice, and 1/4 teaspoon salt until smooth to create a creamy dipping sauce.
- Serve: Drain the fried olives on paper towels to remove excess oil, then serve warm alongside the garlic aioli for dipping.
Notes
- Patting the olives dry is essential to ensure the coating adheres well and fries up crispy.
- Use avocado oil for frying due to its high smoke point and health benefits.
- The almond flour coating keeps the recipe keto-friendly by avoiding traditional breadcrumbs.
- If preferred, the garlic aioli can be made a day ahead to allow flavors to meld.
- Monitor oil temperature to avoid burning the coating or undercooking the olives.
