Fried Olives with Labne
- 1 quart plain yogurt
- 1 tablespoon kosher salt
- 10 cloves garlic
- 1 large red bell pepper, seeded
- 2 1/4 cups canola oil
- 1/4 cup tomato paste
- 1/3 cup cayenne
- 1/4 cup ground caraway
- 1/4 cup ground cumin
- 1/4 cup sweet paprika
- 2 tablespoons kosher salt
For the labne: Mix together the yogurt and salt in a large bowl. Line a mesh sieve with 3 layers of cheesecloth and set it over a medium bowl. Pour the yogurt onto the cheesecloth and leave to drain overnight in the refrigerator. You'll need 1/4 cup of the labne for the recipe.
Add the cayenne, caraway, cumin, paprika and salt. With the motor running, slowly drizzle in 1/4 cup of the oil. Process until the harissa is completely pureed and all the ingredients are thoroughly combined. Makes about 2 1/2 cups of harissa.
Mix 3/4 cup of the harissa with the remaining 1 cup canola oil to make the harissa oil.
For the fried olives: Line up three medium bowls. Add the flour to the first, the egg to the second and the panko to the third.
Working in small batches, with the help of a slotted spoon, toss a handful of the olives in the flour. Lift, shake off excess flour and quickly dip the olives in the egg mixture. Dredge them in the panko, shake off excess and add the olives to the egg mixture a second time. Dredge once again in the panko, shaking the olives around to coat evenly. Shake off excess and transfer to an airtight container until ready to use. (The olives can be breaded up to a day in advance.)
In a deep skillet or medium pot, heat 1 1/2 to 2 inches of oil to 375 degrees F.
Serve the fried olives piping hot with labne drizzled with harissa oil on the side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.