Italian-style fried olives
Votes: 1
Time: 9 min.
Complexity: average
Servings: 4-6
Complexity: average
Servings: 4-6
An unusual appetizer for cocktail parties at home. Green olives are stuffed, breaded, and deep-fried. The result is golden, crispy balls with a delicate olive and cheese filling. This treat is sure to please everyone. Choose large, firm olives. The filling is a mixture of blue Gorgonzola cheese, ricotta, thyme, and lemon zest—an interesting, multi-faceted flavor perfect for such a unique appetizer. Serve fried olives as an appetizer with any drink.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 30 g of gorgonzola, room temperature
- 1/4 cup ricotta, room temperature
- 1.5 tsp dried thyme
- 1.5 tsp lemon zest
- 20 green olives, pitted, washed and well dried
- 1/4 cup flour
- 1 egg, lightly beaten
- 0.5 cup plain breadcrumbs
- Vegetable oil, for frying
- Special equipment: pastry bag, nozzle with a 0.5 cm hole.
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Recipes with similar ingredients: Gorgonzola cheese, ricotta cheese, thyme, lemon zest, olive, flour, eggs, breadcrumbs
Cooking the dish according to the recipe:
- In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture in a pastry bag. Pipe the mixture into each olive.
- Place flour in a small bowl. Transfer the beaten egg to another small bowl and the breadcrumbs to a third bowl. Dredge the olives in the flour. Remove them with a slotted spoon and place them in the bowl with the beaten egg. Then transfer the olives to a bowl with breadcrumbs and roll well.
- Pour enough oil into a large, heavy-bottomed saucepan to fill it about 1/3 full. Heat over medium heat until a deep-fry thermometer inserted into the oil registers 175°C (325°F). If you don't have a thermometer, drop a cube of bread into the oil; it will brown in a couple of minutes. Fry the olives in batches for 30-45 seconds until golden brown. Transfer the fried olives to paper towels to drain. Cool for 5 minutes.
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