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Gorgonzola cheese Ricotta cheese thyme lemon zest green olives all-purpose egg bread crumbs vegetable oil
Viewed: 40 - Published at: 5 years agoIngredients
- 1 -ounce Gorgonzola cheese, at room temperature
- 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 bread crumbs
- Vegetable oil, for frying
Method
- 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.
