Fried Blue Cheese Stuffed Olives

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1/2 Lemon or lime, Juice from

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Greek yogurt or mayonnaise
  • 40 Spanish green olives, pitted

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 Canola or vegetable oil
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, plain
  • 1/2 cup Panko bread crumbs, regular

• Dairy

  • 1/4 cup Blue or gorgonzola cheese, mild
  • 1/4 cup Parmesan cheese, grated

Found on thecookierookie.com

Description

Ingredients

• ¼-½ cup mild Blue or Gorgonzola cheese, crumbled
• 40 pitted Spanish green olives, dried thoroughly
• ½ cup all-purpose flour
• 2 eggs, lightly beaten
• ½ cup regular Panko bread crumbs
• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• Canola or vegetable oil for frying
• (Aioli can be made up to 2 days ahead. Place in a tightly covered dish and refrigerate.)
• 2 garlic cloves, pressed through a garlic press
• ¼ teaspoon Kosher salt
• ½ cup Greek Yogurt or mayonnaise
• 2 tablespoons olive oil
• Juice from ½ lemon or lime

Directions

• (Note: The olives can be fried ahead of time and refrigerated to enjoy later. To serve, reheat in a preheated 400 degree F oven for 2-3 minutes. Watch closely.)
• Gently stuff each dried olive with a small piece of Blue or Gorgonzola cheese and place on a paper towel-lined plate. Set aside until ready to fry.
• In a large, heavy-bottomed stovetop pan, pour enough oil to fill the pan 1/3 of the way up the sides. Heat oil until a deep-frying thermometer reads 350 degrees F or until a cube of bread, deep-fried, takes 2 minutes to brown.
• While oil is heating, place the flour in a cereal-sized bowl – place the slightly beaten eggs in another cereal-sized bowl and combine the Panko breadcrumbs, plain breadcrumbs and Parmesan in another small bowl. **See Note.
• When oil is ready, place 5-8 olives in the bowl with the flour. Toss gently with a slotted spoon or fork until olives are coved with flour.
• Place the olives in the bowl with the beaten egg, being sure to coat each olive with egg. With a different slotted spoon (or fork), transfer the olives to the breadcrumb mixture and, using, yet, another fork, turn the olives gently to cover with the breadcrumbs.
• Place the olives in the hot oil and fry for 30-45 seconds or until golden brown. Very gently stir the olives in the oil so all sides fry evenly. Transfer the olives to the paper-towel covered plate to cool a few minutes before serving. Repeat until all olives are fried.
• Serve with Aioli Dip
• Enjoy!
• **Note. If the dipping mixtures become “gummy” – replace with fresh ingredients.
• Press the garlic through a garlic press and transfer the garlic to a cutting board.
• Sprinkle the garlic with the coarse Kosher salt. Scrape the garlic and salt back-and-forth, while pressing the mixture firmly, with the side of the knife, until a paste forms.
• Place the garlic paste in a small bowl and add the Greek yogurt, olive oil and lemon (or lime) juice. Whisk quickly until mixture is well incorporated. Season to taste with salt & black pepper. Cover and refrigerate until ready to use.
• This dip can be made up to two days ahead of using.