Olive Fritte Fried Olives Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Cool to room temperature.
• Combine walnuts and bread crumbs in a food processor; process until finely ground but mixture is still light and airy. Spread into a shallow pan and set aside.
• Beat eggs and water together in a shallow bowl. Spread flour on a shallow plate. Line a baking sheet with parchment paper.
• Dip olives, a few at a time, into the beaten eggs. Roll in flour, then dip again into the beaten eggs. Let excess egg drip off the olives, then roll in the walnut mixture. Transfer to the lined baking sheet. Repeat until all the olives are coated with the walnut mixture. Refrigerate for at least 2 hours before frying.
• Heat oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C). Lower 12 olives into the oil and fry until coating is golden, about 45 seconds. Drain briefly on paper towels. Repeat with remaining olives. Serve warm.

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.

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.

Steps:

• Crush the breadcrumbs in a bag using a rolling pin or in a food processor. Tip into a shallow dish with the berries, then season and set aside. Toss the olives in the flour. Put the beaten egg in a large bowl, add the coated olives and move them around to coat. Turn them one by one in the breadcrumb mixture, then put on a plate until ready to fry.
• Heat the oil in a large pan to 180C, then fry the olives for 1-2 mins, or until golden and sizzling. Drain on kitchen paper and leave to cool for a few mins as they'll be very hot inside.
• To make the lemon and vermouth mayo, mix the vermouth with the mayonnaise and lemon juice. Serve the warm, deep-fried olives alongside the mayo.