Olive Fritte (Fried Olives With Cheese and Herbs)
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!