Fried Stuffed Olives

09 Oct

Olive Fritte {Fried Olives stuffed with cheeses and herbs}

Posted By Paula On 08/13/2010 @ 10:33 am In All Recipes,Appetizer,Vegetarian | 27 Comments


What you’ll need:

6 ounces large ripe green olives – drained and rinsed
7.5 ounces Ricotta cheese – room temperature
2 ounces goat cheese – room temperature
1 clove of garlic – mashed into a paste
1 tablespoon lemon thyme – chopped FINE
zest of 1/2 small lemon
1 cup flour – to dredge
1 egg  beaten
1 cup breadcrumbs – to dredge
vegetable/canola oil – enough to fry

What to do:
1. Into a small bowl add ricotta, goat cheese, lemon zest, lemon thyme and garlic. Mix well to combine. Transfer the mixture into a pastry bag {or zip lock bag if you do no have a pastry bag} Using a small long fine tip pipe the cheese mixture into the olive cavity. Continue until all olives are filled.

2. Place your oil into a large dutch oven {frying machine or like} and heat oil until it reaches 350 degrees.

3. WHILE the oil is heating. Prepare your dredging station. Place the flour, egg, and breadcrumbs into 3 SEPARATE small bowls.

4. Place the stuffed olives into the flour and coat well. Using a large slotted spoon transfer olives to egg mixture. Coat well and then transfer to the breadcrumbs and coated well. Continue until all olives have been breaded.

5. When the oil is hot, place a spoonful of breaded olives into  the oil and cook until golden {this will go VERY quickly less than 30 seconds so remain close} When golden, transfer olives to a plate lined with paper towels. Continue until all olives are cooked.

Buon Appetito!

Article printed from bell’ alimento:

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Posted by on October 9, 2011 in Cheats


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