Spicy Cheese Stuffed Fried Olives Recipe 445 Recipes

AIR-FRIED OLIVES

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.

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

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.

DEEP FRIED STUFFED OLIVES

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.

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.

CRISPY OLIVES STUFFED WITH SAUSAGE

Steps:

• Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
• Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
• Spread the flour on a dinner plate.
• Break the eggs into a shallow bowl and beat lightly.
• Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
• Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
• Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

ZESTY STUFFED OLIVES

Steps:

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

FRIED STUFFED OLIVES

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.