Did you know you can fry in extra virgin olive oil? It’s a commonly believed myth that the smoking point of extra virgin olive oil is too low to fry but it actually ranges from 380-425 degrees Fahrenheit.  Since any frying should be done from 350 to 375 degrees Fahrenheit, extra virgin olive oil is a great choice. Just make sure you have a thermometer to measure the temperature of the oil.  We love these olive oil fried crispy jalapeño slices, inspired by a recent dish at the Competition Dining Series in Raleigh.  Let us know what else you’d like to see go in the Olinda fryer!

Ingredients:

Olinda Extra Virgin Olive Oil
6 jalapeños, sliced on the bias
Cornmeal

1/4 cup mayonnaise
1/8 teaspoon smoked paprika
1 teaspoon lemon juice

Method:

1. Add 1 inch of olive oil to a sauce pot or deep saute pan.
2. Heat over medium to medium low heat until the oil is 350 degrees.
3. Season the jalapeños with salt and pepper.  Let sit for 5 minutes.
4. Toss the jalapeno slices in the cornmeal, pressing to adhere the cornmeal.
5. Fry the slices until crispy and brown.  Remove from the oil and drain on a rack.
6. Combine the mayonnaise, smoked paprika and lemon juice.  Serve with the crispy jalapenos.