Olive Fritte (Fried Olives Stuffed with Cheeses & Herbs)
- 6 ounces, weight Large Ripe Green Olives, Pitted, Drained And Rinsed
- 7- 1/2 ounces, weight Ricotta Cheese, At Room Temperature
- 2 ounces, weight Goat Cheese, At Room Temperature
- 1/2 whole Small Lemon, Zest Only
- 1 Tablespoon Lemon Thyme, Chopped Fine
- 1 clove Garlic, Mashed
- 1 cup All-purpose Flour
- 1 whole Egg, Beaten
- 1 cup Breadcrumbs
- 24 ounces, fluid Vegetable Or Canola Oil For Frying, Or More As Needed
- Note: Serving size will depend on how many olives are consumed by each person.
- 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 a Ziplock bag if you do not 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 (or a frying machine or something similar) 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 coat 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 each, so remain close).
- When golden, transfer olives to a plate lined with paper towels.
- Continue until all olives are cooked.
green olives, ricotta cheese, cheese, lemon, lemon thyme, clove garlic, allpurpose, egg, breadcrumbs
Taken from tastykitchen.com/recipes/appetizers-and-snacks/olive-fritte-fried-olives-stuffed-with-cheeses-herbs/ (may not work)