Olive Fritte
| Portion/Serving: | 24 Portions |
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Notes
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Ingredients
| 12 | cans | Spanish olives: stuffed with anchovy, Molinera brand (63 oz. or 1800 gr.) |
| ¼ | gal. | Buttermilk |
| 24 | oz. | Marcona almonds in olive oil and sea salt |
| ½ | oz. | Dried Arbol chile |
| 2 | ea. | Bay leaves |
| 1 | oz. | Olive oil, Union |
| FLOUR MIX | ||
| 1½ | lbs. | All-purpose flour |
| 2 | oz. | Kosher salt |
| ½ | oz. | Black pepper, coarse grind |
| 1 | gal. | Rice oil for frying |
Preparation
Drain water from olives, place them in a container. Add buttermilk.
FLOUR MIX
- Measure and mix all ingredients in a stainless steel bowl.
ASSEMBLY OF THE DISH
- With a perforated spoon take 2 oz. of olives out of buttermilk and add to flour mix then toss gently to coat with the flour, place it on a sifter and shake off excess flour.
- Transfer Olives into a fryer basket. Deep fry olives for two minutes in rice oil at 370°F, until golden brown.
- Drain onto paper towels. Place olives in desired dish over a piece of bulk paper and add 1 oz. of Toasted Marcona Almonds on top.
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