Deep-Fried Garlic Cloves and Green Olives

Jack says he doesn’t like olives, but I know he’d like the first part of these Deep-Fried Garlic Cloves and Green Olives I’d like to make. From the NYTimes.

Adapted from “Roast Chicken and Other Stories” by Simon Hopkinson (Ebury Press, 1999)
Time: 45 minutes – About 36 large garlic cloves, peeled – 1 cup pitted green olives, like Manzanilla or Picholine – 1 cup flour – 1 teaspoon salt, more for sprinkling – ½ teaspoon pepper – 3 eggs – 1 cup fresh bread crumbs or panko – Oil for deep-frying

1. Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and repeat once more, simmering about 5 minutes or until soft, testing often. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.

2. When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.

3. Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.

Yield: Snacks for 6 to 8 people.