Jalapeno Bleu Cheese Fried Olives with Lemon Parsley Aioli

• Vegetarian

• Produce

  • 1 clove Garlic
  • 1 cup Italian parsley
  • 1 Lemon, whole
  • 1/4 cup Pickled jalapenos

• Refrigerated

  • 2 Eggs, whole

• Condiments

  • 1/2 tbsp Dijon mustard
  • 1 cup Mayonnaise
  • 1 jar Mezzetta stuffed blue cheese olives

• Baking & Spices

  • 1/2 cup Corn meal
  • 1 cup Flour
  • 1/2 tsp Pepper
  • 1 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 16 oz Peanut oil

• Bread & Baked Goods

  • 1/2 cup Italian breadcrumbs

Found on dadwithapan.com

Description

Directions

• In a mixing bowl, squeeze juice from 1 lemon and mix into the mayonnaise.
• Take about 1 tbsp of lemon zest , and mix in with Dijon mustard pepper and a minced garlic clove.
• Stir in chopped Italian parsley; Cover and set in the fridge until ready to serve.
• Get your peanut oil warmed up in a small pot to about 350F. While the peanut oil is heating up, take the Bleu Cheese olive and stuff the ends with some chopped pickled jalapenos.
• in 3 containers, put flour (with salt and pepper) in 1 container, 2 eggs in 1 container, and breadcrumbs and cornmeal in 1 container. I add about half of the dry ingredients as a time, then refill as I go.
• When the peanut oil is ready, begin frying. Add the olives first to the flour, shaking off any excess flour
• Roll in the egg wash completely covering the olive.
• Then dredge in the breadcrumb mix.
• Drop in the oil and fry for about 30 seconds to 1 minute max. Just long enough so the breading is golden brown. let it drain on a cooling rack or some paper towels. Repeat for all the olives. You can do multiple at a time of course!
• Serve along side the aioli and enjoy!