1 cup all-purpose flour
3 eggs, beaten
Panko bread crumbs ground in a food processor
(approximately 2 cups)
A mix of kalamata and manzanilla olives, pitted (about 2
cups)
Canola oil
Kosher salt
The night before you want to serve this, combine the yogurt and
salt and place in a colander lined with cheesecloth* set over a bowl
in the refrigerator. As the liquid drains out, the yogurt will thicken,
and 24 hours later you’ll have labneh.
To make the harissa oil, blend together the harissa and the oil.
That’s it!
Prep the olives by setting up three pie plates (or other shallow
pans): in the first, place the flour; in the second, the beaten eggs;
and in the third, the panko. Olive by olive, roll each one in the
flour, then in the egg, then in the panko, then back in the egg, then
in the panko one more time. Set aside and continue until you’ve
coated all the olives*.
Now set up the frying station. Fill a small pot one quarter of
the way with canola oil. Begin heating it to 350°F (you’ll need a
deep-fry thermometer).
Carefully lower the olives into the hot oil (you may want to use
a spider for this) and fry until deep golden brown, moving them