Fried Tuscan Olives Food

ITALIAN FRIED OLIVES

Steps:

• Special equipment: a pastry bag, a plain tip with a 1/4-inch opening
• In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
• Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes.

FRIED OLIVES

Steps:

• Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
• Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
• Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
• Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.

FRIED OLIVES

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 OLIVE SALAD

Steps:

• Combine the radicchio, romaine and onion in a large serving bowl.
• Drizzle with half of the Dressing and toss well. Top with the Fried Olives. Shave the cheese over the top with a vegetable peeler into thick curls. Drizzle the remaining Dressing over the top and serve immediately.
• Combine the Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to combine. Cover and refrigerate until ready to serve. (The dressing can be made earlier in the day, though you may need to thin it out with a teaspoon or two of water before serving.)
• Heat an inch of oil to 350 degrees F in a medium Dutch oven. Set a rack over a baking sheet and set aside.
• Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt and splash of water. In a third shallow bowl, toss together the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt and a few grinds of pepper.
• Dredge the olives, a few at a time, in the flour, then the beaten egg, letting the excess drip back into the bowl. Dredge once more in both flour and egg, then roll in the breadcrumbs to coat thoroughly. Set the olives on a plate as you coat them.
• Once all the olives are breaded, add them to the oil a few at a time, stirring gently with a spider or slotted spoon, to keep them separate. Fry until golden brown and crisp, 2 to 3 minutes. Remove to rack. Season with salt, as needed.

FRIED OLIVES

Steps:

• Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
• Drain the olives.
• Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
• Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
• When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.

FRIED OLIVES

Steps:

• If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
• Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
• Remove to a bowl.
• Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
• Spread the flour onto one plate and the breadcrumbs onto another.
• Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
• Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
• Fry until the breadcrumbs have turned golden.
• Remove, place on paper towels to drain momentarily and serve.

DEEP-FRIED OLIVES

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.