Italian fried olives

2

Ingredients

  • 30g Gorgonzola cheese, at room temperature
  • 4 tbsp ricotta cheese, at room temperature
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp grated lemon zest
  • 30g plain flour
  • 1 egg, lightly beaten
  • 30g fresh bread crumbs
  • 20 pitted green olives, rinsed and dried thoroughly
  • Vegetable oil, for frying

Use imperial measurements

Method

How to make Italian fried olives

1) In a small bowl combine the cheeses, thyme and lemon zest. Place the cheese mixture into a piping bag fitted with a 5mm nozzle. Pipe the cheese mixture into each olive.

2) Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a fork or 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 bread crumbs. Coat the olives with the bread crumbs.

3) In a large heavy-based saucepan, pour enough oil to fill the pan about a third of the way. Heat over a medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)

4) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on kitchen paper . Cool for five minutes before serving.

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