In a mixing bowl, squeeze juice from 1 lemon and mix into the mayonnaise.
Take about 1 tbsp of lemon zest , and mix in with Dijon mustard pepper and a minced garlic clove.
Stir in chopped Italian parsley; Cover and set in the fridge until ready to serve.
Get your peanut oil warmed up in a small pot to about 350F. While the peanut oil is heating up, take the Bleu Cheese olive and stuff the ends with some chopped pickled jalapenos.
in 3 containers, put flour (with salt and pepper) in 1 container, 2 eggs in 1 container, and breadcrumbs and cornmeal in 1 container. I add about half of the dry ingredients as a time, then refill as I go.
When the peanut oil is ready, begin frying. Add the olives first to the flour, shaking off any excess flour
Roll in the egg wash completely covering the olive.
Then dredge in the breadcrumb mix.
Drop in the oil and fry for about 30 seconds to 1 minute max. Just long enough so the breading is golden brown. let it drain on a cooling rack or some paper towels. Repeat for all the olives. You can do multiple at a time of course!
Serve along side the aioli and enjoy!
Find the full recipe at: https://dadwithapan.com/jalapeno-bleu-cheese-fried-olives-with-lemon-parsley-aioli/