Ingredients
- 1 ounce gorgonzola cheese, at room temperature
- 1/4 cup ricotta cheese, at room temperature
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon lemon zest
- 20 teaspoon pitted green olives, rinsed and dried thoroughly
- 1/4 cup flour
- 1 cup egg, lightly beaten
- 1/2 cup plain breadcrumbs
Preparation
Baking Directions:
In a small bowl, combine the cheeses, thyme, and lemon zest.
Place the cheese mixture into the pastry bag.
Pipe the cheese mixture into each olive.
Place the flour in a small bowl.
Pour the beaten egg in another small bowl and the breadcrumbs in a third small bowl.
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 transfer to the bowl of breadcrumbs.
Coat the olives with the breadcrumbs.
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 degrees F.
(If you don’t have a thermometer a cube of bread will brown in about 3 minutes.)
Fry the olives, in batches, for 30 to 45 seconds until golden brown.
Drain the fried olives on paper towels.
Cool for 5 minutes.
Tips:
Special equipment: A pastry bag, a plain tip with a 1/4-inch opening
