Recipe by PSU Lioness
I used to devour these little gems when I worked for Sysco Foods and now I found a recipe to make them at home. I will change anything that I did when I make it. It was noted that you can make these ahead of time and refrigerate them before cooking. Just make sure you bring them up to room temperature (for about 30 minutes) before you pop them in the fryer!
- 6 ounces large ripe green olives, drained and rinsed
- 7 1⁄2 ounces ricotta cheese, room temperature
- 2 ounces goat cheese, room temperature
- 1 garlic clove, mashed into a paste
- 1 tablespoon lemon thyme, chopped FINE
- 1⁄2 small lemon, zest of
- 1 cup flour, to dredge
- 1 egg, beaten
- 1 cup breadcrumbs, to dredge
- vegetable oil or canola oil, enough to fry
Directions See How It's Made
- 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.
- Place your oil into a large dutch oven (frying machine or like) and heat oil until it reaches 350 degrees.
- While the oil is heating, prepare your dredging station.
- Place the flour, egg, and breadcrumbs into 3 SEPARATE small 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 coat well.
- Continue until all olives have been breaded.
- 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.