Olive Fritte (Fried Olives With Cheese and Herbs)

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces large ripe green olives, drained and rinsed
  • 7 12
    ounces ricotta cheese, room temperature
  • 2
    ounces goat cheese, room temperature
  • 1
    garlic clove, mashed into a paste
  • 1
    tablespoon lemon thyme, chopped FINE
  • 12
  • 1
    cup flour, to dredge
  • 1
    egg, beaten
  • 1
    cup breadcrumbs, to dredge
  • vegetable oil or canola oil, enough to fry
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DIRECTIONS

  • 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.
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