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Nutrition Facts
Serving Size 82 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 1080 mg 45%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 12%
Sugars 0 g
Protein 2 g
Vitamin A 2% Iron 4%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Serrano Stuffed Fried Olives
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) canola oil
1 jar H-E-B Ode to Olives Stuffed with Serrano, drained and rinsed
1 cup(s) all purpose flour
1 cup(s) eggs, beaten
1 1/2 cup(s) H-E-B Roasted Garlic Panko Bread Crumbs
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Instructions

1
In a Dutch oven or deep pot add canola oil and place it over medium heat. (Use a thermometer for best results, temperature should be between 325 to 350ºF).
2
In three shallow dishes, place flour, egg and bread crumbs separately.
3
Place olives in flour and roll to coat, then dredge in eggs and roll in breadcrumbs. Repeat this process for all olives adding more flour, egg or breadcrumbs as needed.
4
Fry olives in batches and cook 4 to 6 minutes or until golden brown.
5
Drain olives on sheet pan lined with paper towels, cooling slightly before serving.

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