Spicy Cheese Stuffed Fried Olives Recipe 445

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SPICY CHEESE-STUFFED FRIED OLIVES RECIPE - (4.4/5)

Provided by á-161709

Number Of Ingredients 11



Spicy Cheese-Stuffed Fried Olives Recipe - (4.4/5) image

Steps:

  • In a bowl, mix together ricotta, cream cheese, Harissa, and honey until uniform. Transfer to a pastry bag fitted with the smallest pastry tip you have. You can also use a Ziploc bag to do this, and use scissors to cut off a small piece of the corner of the bag. Pipe filling into all of the olives. Set up a dredging station. Mix together the breadcrumbs and parmesan in one bowl. Place the flour in another and the beaten egg in between. Roll the olives in the flour and dust off any excess. Dip into the egg and then roll in the parm-bread crumb mixture until all are coated. In a Dutch oven or pot, heat 3 to 4 inches of oil to 360° F. Carefully, drop olives into the oil, working in batches depending on the size of your vessel. Fry until a deep golden brown and remove to a paper towel-lined plate. If the olives are not too salty, sprinkle with a little fleur de sel. Let cool slightly before serving.

2 tablespoons ricotta cheese, room temperature
2 tablespoons cream cheese, room temperature
2 tablespoons Harissa
2 teaspoons honey
50 large pitted green olives, rinsed and dried
1/2 cup panko or plain breadcrumbs
1/4 cup parmesan
1/4 cup flour
1 egg beaten
Oil, for frying
Fleur de sel, optional

DEEP FRIED STUFFED OLIVES

Provided by Chuck Hughes

Time 1h40m

Yield 24 olives

Number Of Ingredients 16



Deep Fried Stuffed Olives image

Steps:

  • Chuck Hughes' scrumptious deep fried stuffed olives are a bar snack that can't be beat.
  • For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
  • For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
  • Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
  • To assemble: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
  • Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
  • Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
  • Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.

24 large pitted green olives
1/2 cup flour
1 cup fine breadcrumbs
2 eggs, beaten
1 cup olive oil
Salt and pepper
2 tablespoons unsalted butter
1 shallot, diced
1 pound ground veal
Salt and pepper
1/2 cup veal stock
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
2 tablespoons breadcrumbs
1 egg, beaten
1/4 pound gorgonzola cheese, crumbled

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



Fried Olives image

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.

2 cups olive oil, for frying
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
24 blue cheese-stuffed olives (about 3 cups)
1/4 cup fresh basil leaves
1 lemon, zest removed in strips with a peeler
Freshly cracked black pepper

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Provided by Melissa Clark

Categories     Cheese     Olive     Appetizer     Fry     Vegetarian     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Fried Green Olives Stuffed with Blue Cheese image

Steps:

  • Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

1 ounce (about) mild blue cheese (such as Maytag)
24 pitted Spanish olives, patted dry
Peanut oil (for frying)
All purpose flour
1 large egg, beaten to blend
1/2 cup fine dry breadcrumbs

ZESTY STUFFED OLIVES RECIPE - (4.6/5)

Provided by carvalhohm

Number Of Ingredients 4



Zesty Stuffed Olives Recipe - (4.6/5) image

Steps:

  • Spoon cream cheese spread into a small resealable plastic bag. Press cream cheese into one of the bottom corners of the bag. Cut off a small piece from the corner of bag. Squeeze cream cheese into centers of olives. Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley.

1/2 cup Cream Cheese Spread
1 can (5.75-ounces) colossal black olives, drained
2 tablespoon. Zesty Italian Dressing
2 tablespoon chopped fresh parsley

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