I was watching The Today show last week and saw Giada De Laurentiis segment on Olives. Her fried olive recipe made my mouth water and took me back to one of my favorite weddings at The W hotel in Union Square. These babies were being passed at cocktail hour and I stood right at the entrance from the kitchen to get first dibs on these babies. Yes, I have no shame. Here is the recipe below or you can go to the web site. I will report back when I have my hubby make these; hot oil doesn't seem like something I should be trying. Let me know if you make these amazingly awesome concoctions at your next party. (By the way I made my easy chocolate cake this morning…proof positive that it IS that easy).
Recipe: Italian fried olives
Giada De LaurentiisIngredients
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese, at room temperature
- 1/4 cup whole-milk ricotta cheese, at room temperature
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons grated lemon zest (from 1 lemon)
- 20 pitted medium-large green olives, rinsed and thoroughly dried
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 cup plain dried bread crumbs
- Vegetable oil, for frying
- A pastry bag fitted with a 1/4-inch round plain tip
Preparation
Olives stuffed with cheese and fried are a classic bar snack commonly found in Naples and 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.
In a small bowl, combine the cheese, thyme, and lemon zest. Spoon into the pastry bag. Pipe the cheese mixture into each olive.
Put the flour into a small bowl. Lightly beat the egg in another small bowl and put the bread crumbs into 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.
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 30-45 seconds, until golden brown. Drain the fried olives on paper towel. Cool at least 5 minutes before serving.
Serving Size
Makes 4 to 6 servings
