Fried Olives Stuffed with Cheeses and Herbs * 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 * Into a small bowl add: ricotta, goat cheese, lemon zest, lemon thyme and garlic. Mix well to combine. Transfer mixture to 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. * Place oil into a large dutch oven {frying machine or like} and heat oil until it reaches 350 degrees. * WHILE the oil is heating. Prepare dredging station. Place the flour, egg, and breadcrumbs into 3 SEPARATE small shallow bowls. * 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. * When oil is hot, place a spoonful of breaded olives into 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 done.
Posted on: Sat, 21 Sep 2013 02:36:28 +0000
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