Olives stuffed with cheese and fried are a classic bar snack commonly found in Naples and in Sicily. I like to mix the Gorgonzola with a bit of ricotta to tame its strong flavor. Unlike most fried foods, these can be made ahead of time and they will still be delicious a good while later. Pile them on a platter for a party and watch them disappear.
Recipe information
Yield
4 to 6 servings
Ingredients
Special Equipment
Preparation
Step 1
In a small bowl, combine the cheeses, thyme, and lemon zest. Spoon into the pastry bag. Pipe the cheese mixture into each olive.
Step 2
Put the flour into a small bowl. Lightly beat the egg in another small bowl and put the bread crumbs in a third small bowl. Working in batches, 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 then transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
Step 3
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350°F. (If you don’t have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Fry the olives, in batches, for 30 to 45 seconds, until golden brown. Drain the fried olives on paper towels. Cool for at least 5 minutes before serving.
