Italian Fired Olives
photo by Bonnie G #2

- Ready In:
- 24mins
- Ingredients:
- 9
- Yields:
-
20 olives
- Serves:
- 4-6
ingredients
- 1 ounce gorgonzola, at room temperture
- 1⁄4 cup ricotta cheese, at room temperature
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons lemon zest
- 20 pitted green olives, rinsed and dried thoroughly
- 1⁄4 cup all-purpose flour
- 1 egg, lightly beaten
- 1⁄2 cup plain breadcrumbs
- vegetable oil, for frying
directions
- Special Equipment a pastry bag and a plain tip with a 1/4 inch opening.
- In small bowl, combine cheeses, thyme and lemon zest (I chose to run this through my processor to make it smoother and easy to use with the tip, but not needed as per the recipe).
- Place cheese mixture in pastry bag.
- Pipe cheese mixture into each olive.
- Place flour in a small bowl.
- Pour beaten egg in another small bowl.
- Bread crumbs in a third small bowl.
- Dredge olives in flour, then egg followed by bread crumbs. Coating olives completly.
- In large heavy bottomed saucepan, (or deep fryer) pour enough oil to fill at least 1/3 of the way.
- Heat over medium heat until a deep frying thermometer inserted in oil reaches 350; if you don't have a thermometer a cube of bread will brown in a couple of minutes).
- Fry olives in batches for 30 to 45 seconds until golden brown.
- Drain fried olives on paper towels and cool for 5 minutes.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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