OLIVE FRITTE (FRIED OLIVES WITH CHEESE AND HERBS)
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!
Provided by PSU Lioness
Categories Savory
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 449.1, Fat 20.9, SaturatedFat 9.2, Cholesterol 86, Sodium 997.4, Carbohydrate 47.3, Fiber 3.5, Sugar 2.5, Protein 18.2
FRIED OLIVES
These make for the perfect party snack, because they are seriously irresistible! This recipe is so versatile--you can use olives stuffed with any kind of soft cheese.
Provided by Trisha Yearwood
Categories side-dish
Time 25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F.
- Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet.
- Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly.
- Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper.
LEMON-HERB OLIVES WITH GOAT CHEESE
Greek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.
Nutrition Facts : Calories 135 calories, Fat 13g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 285mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
OLIVE FRITTE (FRIED OLIVES)
Provided by Regina Schrambling
Time 2h
Yield Six to eight servings
Number Of Ingredients 13
Steps:
- Chop the pork into small pieces.
- Fry the pancetta in a medium skillet over medium heat until it begins to turn color but not brown. Add the pork and a little salt and pepper and cook until meat loses its pink color. Stir in the wine. Lower the heat and simmer the mixture gently for about one hour. Check the pan periodically and add a little water if the mixture seems to be drying out.
- Drain off any remaining liquid from the pan. Place the meats in a blender or food processor and puree until fairly finely chopped. Soak the fresh bread crumbs in water, then squeeze them dry and add them to the meat along with the egg yolk, Parmesan and nutmeg. Blend well.
- With an olive pitter, remove and discard the pits from the olives. Using a pastry bag fitted with a small round tip, pipe the meat mixture into the olives.
- Beat the whole egg with a pinch of salt in a deep dish, and place the flour and the dry bread crumbs in separate dishes. Roll the stuffed olives first in the flour, then in the egg, then in the dry bread crumbs.
- Heat the oil in a deep heavy skillet until it sizzles and bubbles. Place the olives in the oil and fry until golden. Remove with slotted spoon, drain on paper towels and serve very hot.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 394 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED OLIVES
A new take on a classic nosh: These olives are stuffed with creamy blue cheese and fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.
- Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.
- Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.
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