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Italian Fired Olives

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Ingredients

Adjust Servings:
1 ounce gorgonzola, at room temperture
1/4 cup ricotta cheese, at room temperature
1 1/2 teaspoons dried thyme
1 1/2 teaspoons lemon zest
20 pitted green olives, rinsed and dried thoroughly
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup plain breadcrumbs
vegetable oil, for frying

Nutritional information

172.8
Calories
73 g
Calories From Fat
8.1 g
Total Fat
3.5 g
Saturated Fat
59.7 mg
Cholesterol
439.1 mg
Sodium
17.4 g
Carbs
1.5 g
Dietary Fiber
1.1 g
Sugars
7.6 g
Protein
47g
Serving Size

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Italian Fired Olives

Features:
    Cuisine:

    These were good. My olives lost a bit of the cheese while cooking, but otherwise easy and yummy! MERP'd for SWT 2019, Sue Chefs

    • 44 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Italian Fired Olives, Found this in an email from the food network by Giada De Laurentis and when we took it to an Italian themed dinner party as the appetizer it was a hit, a bit of work (the hardest part was finding the right olives) but the end results is so worth the effort, These were good My olives lost a bit of the cheese while cooking, but otherwise easy and yummy! MERP’d for SWT 2019, Sue Chefs


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    Steps

    1
    Done

    Special Equipment a Pastry Bag and a Plain Tip With a 1/4 Inch Opening.

    2
    Done

    in Small Bowl, Combine Cheeses, Thyme and Lemon Zest (i Chose to Run This Through My Processor to Make It Smoother and Easy to Use With the Tip, but not Needed as Per the Recipe).

    3
    Done

    Place Cheese Mixture in Pastry Bag.

    4
    Done

    Pipe Cheese Mixture Into Each Olive.

    5
    Done

    Place Flour in a Small Bowl.

    6
    Done

    Pour Beaten Egg in Another Small Bowl.

    7
    Done

    Bread Crumbs in a Third Small Bowl.

    8
    Done

    Dredge Olives in Flour, Then Egg Followed by Bread Crumbs. Coating Olives Completly.

    9
    Done

    in Large Heavy Bottomed Saucepan, (or Deep Fryer) Pour Enough Oil to Fill at Least 1/3 of the Way.

    10
    Done

    Heat Over Medium Heat Until a Deep Frying Thermometer Inserted in Oil Reaches 350; If You Don't Have a Thermometer a Cube of Bread Will Brown in a Couple of Minutes).

    11
    Done

    Fry Olives in Batches For 30 to 45 Seconds Until Golden Brown.

    12
    Done

    Drain Fried Olives on Paper Towels and Cool For 5 Minutes.

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    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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