Description
Crispy and flavorful Cheese Stuffed Fried Olives are a perfect appetizer that combines the briny taste of green olives with creamy mozzarella or cream cheese, all encased in a crunchy breadcrumb coating. Ready in just 20 minutes, this easy-to-make snack is ideal for parties, gatherings, or a delicious bite anytime.
Ingredients
Scale
Olives and Cheese
- 20 large pitted green olives
- 1/2 cup mozzarella or cream cheese (softened)
Batter
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano or paprika (optional)
- 1 large egg (beaten)
Coating and Frying
- 3/4 cup breadcrumbs
- Oil for frying (neutral oil with high smoke point, about 2 cups)
Instructions
- Prepare the Olives: Pat the pitted green olives dry thoroughly with paper towels to ensure the batter sticks well. Make a small slit carefully in each olive to create a cavity for stuffing without breaking it apart.
- Stuff with Cheese: Using a small spoon or piping bag, gently fill each olive with the softened mozzarella or cream cheese until it slightly bulges, taking care not to overfill and burst the olive.
- Make the Batter: In a mixing bowl, combine all-purpose flour, salt, black pepper, and optional dried oregano or paprika. Whisk in the beaten egg until you achieve a smooth, thick batter capable of evenly coating the olives.
- Coat the Olives: Dip each cheese-stuffed olive into the batter, making sure it is fully covered. Then roll the batter-coated olive in breadcrumbs to form a crunchy outer shell.
- Fry to Golden Perfection: Heat approximately 2 cups of neutral oil with a high smoke point in a deep pan or fryer to medium-high heat, around 350-375°F (175-190°C). Fry the olives in small batches for 2-3 minutes, or until the coating is crispy and golden brown. Remove and drain on paper towels to absorb excess oil before serving.
Notes
- Ensure olives are well dried before battering to help the coating adhere better.
- Use softened cheese to make stuffing easier and create a creamy center.
- Maintain oil temperature between 350-375°F to prevent olives from absorbing too much oil.
- Serve warm for the best flavor and texture.
- Optional herbs like oregano or paprika add extra flavor but can be omitted if preferred.
