| Description: | Castelvetrano olives dipped in buttermilk and coated with seasoned flour. Served with lemon. |
| Date: | 12.24.18 |
| Allergens: | Dairy, gluten, garlic, chili |
| Plating: | Small oval |
| Price: | $ 6.00 |
| Portion | Plate Component | ||||
| 4 oz. | Castelvetrano olives | ||||
| 2 T. | Buttermilk | ||||
| 1 oz. | Seasoned flour | ||||
| 1 each | Lemon wedge | ||||
Drain the olives from the brine, then portion into portion bags. Add 2 tablespoons of buttermilk to each bag.
To serve, transfer the contents of the bag to the seasoned flour, and coat completely. Transfer to the basket and shake excess flour off. Transfer to the deep fryer, and cook until lightly browned.
Remove from the hot fat, and transfer to a seasoning bowl. Season well with salt and pepper mix. Transfer to a small oval, and garnish with a lemon wedge.