This item has been added to your list
Deep Fried Olives
Automne 2011
Deep Fried Olives
Automne 2011BY: Lucy Waverman
Although these olives are usually served without a sauce, a roasted garlic aïoli makes a nice accompaniment. If you want, you can put the filling into a piping bag and pipe it into the olives, but this isn’t necessary. Brebis is a soft sheep’s milk cheese rather like feta. It is available in supermarkets.
8 oz (250 g) pitted large green olives
STUFFING
4 oz (125 g) Brebis or soft feta or goat cheese
½ tsp (2 mL) grated lemon rind
Pinch dried thyme
Pinch smoked Spanish paprika
Salt and freshly ground pepper
BREADING
½ cup (125 mL) dry bread crumbs
¼ cup (60 mL) grated Parmesan cheese
½ cup (125 mL) flour
1 egg, beaten
Olive oil for frying
1 Combine Brebis, grated lemon rind, thyme, Spanish paprika, salt and pepper.
2 Combine bread crumbs and Parmesan in a separate dish.
3 Use a butter knife to fill cavity of each olive with cheese mixture. Roll olives in flour seasoned with salt and pepper, dip in egg and roll in bread crumb-Parmesan mixture.
4 Add enough olive oil to fill pan ½ inch (1 cm) deep, heat to 350°F (180°C). Fry olives a few at time for 30 seconds, turning as needed, or until golden. Serve hot.
Serves 4 to 6
SHARE
What to Serve
