Olive Fritte (fried Olives With Cheese And Herbs)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 6 ounces large ripe green olives, drained and rinsed
• 7 1/2 ounces ricotta cheese, room temperature
• 2 ounces goat cheese, room temperature
• 1 garlic clove, mashed into a paste
• 1 tablespoon lemon thyme, chopped fine
• 1/2 small lemon, zest of
• 1 cup flour, to dredge
• 1 egg, beaten
• 1 cup breadcrumbs, to dredge
• vegetable oil or canola oil, enough to fry

Recipe

• 1 into a small bowl add ricotta, goat cheese, lemon zest, lemon thyme and garlic. mix well to combine.
• 2 transfer the mixture into a pastry bag (or zip lock bag if you do no have a pastry bag).
• 3 using a small long fine tip pipe the cheese mixture into the olive cavity. continue until all olives are filled.
• 4 place your oil into a large dutch oven (frying machine or like) and heat oil until it reaches 350 degrees.
• 5 while the oil is heating, prepare your dredging station.
• 6 place the flour, egg, and breadcrumbs into 3 separate small bowls.
• 7 place the stuffed olives into the flour and coat well.
• 8 using a large slotted spoon transfer olives to egg mixture.
• 9 coat well and then transfer to the breadcrumbs and coat well.
• 10 continue until all olives have been breaded.
• 11 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).
• 12 when golden, transfer olives to a plate lined with paper towels.
• 13 continue until all olives are cooked.