Italian Fried Olives

• 1 tbsp. crumbled gorgonzola cheese
• 1 tbsp. whole-milk ricotta cheese
• 1/2 tsp. dried thyme
• 1/2 tsp. grated lemon zest
• 10 large pitted green olives
• 1/4 c. all-purpose flour
• 1/4 c. plain breadcrumbs
• 1 large egg
• Vegetable oil for frying

1. In a small bowl, mash gorgonzola, ricotta, thyme, and lemon zest with a fork until no lumps of gorgonzola remain.
2. Spoon mixture into a small pastry bag fitted with a 1/4-inch-round plain tip (or spoon into a plastic 1-quart food storage bag; gather mixture into one corner of the bag and snip off a small opening).
3. Pipe cheese mixture into each olive.
4. Put flour and bread-crumbs on separate pieces of waxed paper.
5. Lightly beat egg in a small bowl.
6. Dredge each olive in flour, then coat in egg; remove olive from egg with a fork, letting excess drip off, then roll in breadcrumbs to coat.
7. Heat 1-1/2 cups of oil in a heavy-bottomed 1-quart saucepan over medium heat, until a deep-frying thermometer registers 350F.
8. (If you don't have a thermometer, toss in a cube of bread when you start heating the oil; it will brown in about 3 minutes--when it does, the oil is ready.)
9. Fry olives for 30 to 45 seconds each, until golden brown.
10. Drain olives on paper towels.
11. Cool for at least 5 minutes before serving.

gorgonzola cheese, wholemilk ricotta cheese, thyme, lemon zest, green olives, allpurpose, breadcrumbs, egg, vegetable oil

Taken from www.delish.com/recipefinder/italian-fried-olives-recipe-rbk0211 (may not work)