July 22, 2007

Deep Fried Goodness


Check it out, I deep fried! No I didn’t, I’m lying. I made Dad do the deep frying. But I could have. Olives are small so you can make this in a smallish pan without heating up an entire vat of sizzling oil. Like I said, I still made Dad do the frying, but I’m confident that despite my fear of hot oil exploding all over me, I could have deep fried these olives without too much stress. A little bit of stress would be worth it anyways, these are great little pre-dinner poppers, just make sure to let them cool off a little before shoving one in your mouth. It’s hard to wait, I know, I’m Captain Impatient, but you’ll be sorry if you don’t. After you’ve let them cool, make sure you bring them to your dinner guests immediately though or else they won’t get a chance to taste the deep friend olive goodness. That’s not because they don’t keep, but because once you start eating them you won’t stop until there are none left. Don’t say I didn’t warn you.



Fried Green Olives Stuffed with Blue Cheese (From Bon Appetit, August 2007)


1 ounce (about) mild blue cheese (such as Maytag)
24 pitted Spanish olives, patted dry
Peanut oil (for frying)
All purpose flour
1 large egg, beaten to blend
1/2 cup fine dry breadcrumbs


Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.

Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.



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16 comments:

Lydia said...

Those olives look amazing! Did you use the Spanish olives from a jar? I've got to try this -- no fear of frying here....

Karen said...

Wow! I would love to pop one of those in my mouth. Looks fantastic.

K & S said...

when I first looked at the first photo, I thought this was a peach that was fried, but then I read the post...this is amazing!

Sandi @ the WhistleStop Cafe said...

That looks very dangerous... and I'm not talking popping oil here!

I bet you can't eat just one.

Peabody said...

Fried olives, oh yum!!!

Margarita Valli said...

Stufed with blue cheese these are probably sinfully good!!!

Rachel said...

These look great! How fun would they be for a party?

Mercedes said...

Yay for deep frying. Looks delicious!

Lis said...

Holy cow! I have been stuffing both green and black olives with bleu cheese for years, but I'd never thought to deep-fry them! Hell the only thing that could make them better is if a slice of bacon was wrapped around them!

xoxo

Deborah said...

Yeah, I'm pretty sure I could eat a whole batch of these myself....

sher said...

I know that I would immediately become addicted to those!

Laura said...

I'd be the one with the burnt fingers and tongue!

Alice Q. said...

Those sound really good Bri - sorry to hear about your flood!

Tamami from Coco&Me said...

Interesting! Wowza! Never heard of the combonation of olives & deep fry, but I'm drooling with v.tasty thoughts...

Kelly-Jane said...

That's a really lateral thinking recipe! Great idea :) They look so poppable.

Princessa said...

These sound amazing! My parents have a lovely olive appetizer recipe called Cheese Balls. I haven't had them in ages. I think I'll make them. Thanks for the inspiration.