These crispy air-fried Jalapeño Stuffed Olives deliver the perfect combination of briny, crunchy and spicy. Served with a simple garlic aioli, they're an easy appetizer for game day, happy hour or whenever you're craving a snack with a little kick.
INGREDIENTS
For the Olives
1 jar Divina Jalapeño Stuffed Olives
3 large eggs, beaten
1 to 2 c all-purpose flour
1 to 2 c panko breadcrumbs
Nonstick cooking spray
For the Aioli
4 tbsp mayonnaise
1 garlic clove, minced
1 tsp Worcestershire sauce
1 tbsp olive oil
Juice from 1/2 lemon
Salt and pepper, to taste
INSTRUCTIONS
- Prepare the aioli. In a small bowl, combine the mayonnaise, garlic, Worcestershire sauce, olive oil, lemon juice, salt and pepper. Mix until smooth and refrigerate until ready to serve.
- Preheat the air fryer to 400°F.
- Place the eggs, flour and panko in 3 separate medium bowls.
- Drain the olives well. Working in batches, coat the olives in flour, then egg, then panko breadcrumbs.
- Arrange the olives in a single layer in the air fryer basket and lightly coat with cooking spray.
- Air fry for 12 minutes, shaking the basket halfway through cooking. Repeat with the remaining olives as needed.
- Let cool for 5 minutes before serving with the aioli.
