Goose Eggs (deep fried green olives)
Posted on: January 23, 2018

Goose Eggs (deep fried green olives)
- created by Phil Hanson
2 eggs
1 tablespoon water
1/3 cup Goose Antler Lodge Fish Batter (Original, Dill, or Cajun)
1/2 cup panko style breadcrumbs, regular breadcrumbs, or Italian seasoned breadcrumbs and some parmesan to taste.

Green olives stuffed with pieces of your catch or any of your other favorite fillings such as water chestnuts, blue cheese, garlic, jalapeno, pimento, sausage, shrimp, crayfish tail meat, or wrap the fried olive with a strip of cooked bacon held with a toothpick.

1. Fill a 10-12 inch cast iron skillet with enough solid crisco to get about a 1/2 to 3/4 inch of melted oil and be careful to only heat to between 300 and 325 degrees F.
2. Beat the eggs and water together in a bowl until smooth; set aside. Combine the Goose Antler Lodge Fish Batter, panko or bread crumbs, and optional Parmesan cheese in a separate bowl until evenly mixed.
Soak olives in water from 5-30 minutes to remove saltiness to taste, dry, stuff if desired.
Roll moist olives in dry batter mix to lightly coat, drop olives into egg and water mixture, then into dry batter and panko/bread crumbs and shake off excess coating. Carefully drop olives one at a time into the hot oil and fry to golden brown turning as needed to brown evenly. Serve while still warm. Wrap with bacon if desired.
Dip in horseradish sauce, honey mustard, sour cream, cream cheese, blue cheese dressing, chip dip, shrimp cocktail sauce or your favorite barbecue sauce. Experiment and enjoy!


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