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.
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
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.
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.
AIR-FRIED OLIVES
These fried olives are salty, spicy, crunchy, and very addictive. Serve with ranch or blue cheese dressing for dipping if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Vegetable Olives
Time 35m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place flour in a bowl. Place beaten egg in a separate bowl. Combine bread crumbs and Parmesan cheese in a third bowl.
- Coat olives first in flour, then in egg, and finally in the bread crumb mixture.
- Place 1/2 of the olives in the basket of the air fryer. Spray the tops with cooking spray.
- Cook for 12 minutes, shaking halfway through cook time. Repeat with remaining half of olives.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 4.1 g, Cholesterol 10.2 mg, Fat 1.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 177.8 mg
FRIED STUFFED OLIVES
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Provided by nvermd
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
- Stuff olives using a pastry bag.
- Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
- Fry in oil at 250 to 275 degrees until crisp and golden brown.
- Drain on a paper towels.
- Serve hot.
CHEESE STUFFED OLIVES
Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.
Provided by crumbs
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 6.3 g, Cholesterol 47.3 mg, Fat 27.5 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 11.8 g, Sodium 2412.7 mg, Sugar 1.1 g
FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE
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.
- Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 degrees F. Roll stuffed olives in flour, then 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- While the oil is heating up, stuff your pastry bag or Ziploc bag with cream cheese and snip 1/8” off one of the bottom corner of the Ziploc if that’s what you’re using and this will create a makeshift pastry bag.
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- For the breading to stick to the olives, you want to make sure they're completely dry. Remove the olives from the jar and put them onto a clean kitchen towel to dry them fully.
- Now you can fill your pitted olives. (If you're using stuffed olives, skip this step.) Use your fingers to press vegan feta cheese into each pitted olive. Then smooth the top of the olive so that it's flush with the opening. Continue until all of the olives are filled.
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- Now it's time to bread the olives. As you're breading them, it helps if you use one hand for wet ingredients and one hand for dry ingredients.Put the stuffed olives onto the first plate with flour. Roll them around to cover all sides.Then dip each olive into the batter, coating all sides. You don't want an excess of batter. So tap each olive on the side of the bowl to get rid of any extra. (As you're dipping the olives into the wet batter, if it becomes too thick because of the flour from the olives, add a splash more of water. Then combine with a fork until smooth.)Finally, roll each olive in the panko bread crumb mixture until each one is coated on all sides.
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