You are going to love the flavor and texture combination of these Crispy Cheese Stuffed Fried Olives. Rich Cambozola blue cheese and ricotta are blended together until smooth and creamy then piped inside meaty olives. Once stuffed, the olives are coated with breadcrumbs then fried until golden brown, and crunchy. Serve with a tangy garlic aioli for one perfect bite!
These stuffed olives are an excellent choice for entertaining, or as an indulgent snack. They will make for the perfect appetizer or party food for your next Holiday gathering. This party appetizer recipe makes 60 fried olives, plan on 3 to 4 olives per person. You can easily cut the recipe in half for a smaller gathering.
What Kind of Olives are Best for Stuffing and Frying
When it comes to stuffing and frying olives, the best variety are those with a larger size and firmer texture, that can hold the stuffing well without falling apart during the frying process.
Castelvetrano olives are a popular choice for stuffing and frying due to their larger size, meaty texture, and mild, buttery flavor. Sicilian olives, or large Spanish Queen olives can be used as a substitution.
Ingredients and Substitutions
- Castelvetrano Olives: Can substitute with large green Sicilian olives, Spanish Queen olives, or even blue-cheese stuffed Spanish olives (forget making the cheese mixture if using stuffed)
- Ricotta Cheese: Substitute with cottage cheese or goat cheese.
- Cambozola Blue Cheese: Gorgonzola, Roquefort, or another creamy blue cheese are great alternatives.
- Flour: Substitute with gluten-free flour blend or almond flour for a gluten-free option.
- Eggs: Can substitute with a vegan egg substitute.
- Italian Breadcrumbs: Easily substitute with Panko breadcrumbs, homemade breadcrumbs seasoned with Italian herbs, or gluten-free breadcrumbs.
- Freshly Grated Parmesan Cheese: Substitute with Grana Padano or Pecorino Romano for a similar hard cheese.
- Oil for Frying: Vegetable oil, peanut oil, or sunflower oil are great alternatives to canola oil.
How to Make Cheese Stuffed Fried Olives
Generally speaking, this fried appetizer will take a bit more time to prepare. Of which, most of the time will be spent on preparation. Feel free to stuff and bread the olives ahead of time, then fry just before serving.
- Prepare Garlic Aioli:
- In a food processor, combine mayo, garlic cloves, salt, pepper, Dijon mustard, and olive oil. Pulse until smooth. Transfer to a bowl and refrigerate.
- Prepare Cheese Filling:
- Mix ricotta, Cambozola blue cheese, and salt in a bowl. Blend using an immersion blender or hand mixer until smooth. Transfer the mixture to a piping bag.
- Stuff Olives:
- Rinse and drain olives. Fill each olive with the cheese mixture using the piping bag. Place stuffed olives on a platter and refrigerate.
- Prepare Dredging Stations:
- Set up three bowls: one with flour, one with whisked eggs, and one with a mix of breadcrumbs and Parmesan cheese.
- Coat the olives by dipping them in the flour, then egg, and finally the breadcrumb mixture. Ensure they’re evenly coated.
- Dip each coated olive back in the egg and coat again with additional breadcrumbs.
- Fry the Olives:
- Heat oil in a pot or dutch oven for frying. Once hot, fry the olives in batches until golden brown. Avoid excessive touching while frying. Drain the fried olives on paper towels to remove excess grease.
Tips on Making Cheese Stuffed Fried Olives
- Once stuffed, transfer the olives to the fridge while preparing the dredging station.
- Initially, whisk only two eggs in a bowl. Add the third egg, as needed.
- Use two forks to transfer the olives from the egg mixture into the breadcrumbs.
- Double-coating is best. After the initial coat into the breadcrumbs, transfer the olives back into the egg mixture then back into the breadcrumbs using two forks.
- Use your hands to mold the breadcrumb mixture around the olives.
- Once all of the olives have been coated, place in the fridge while the oil is heating.
- Try not to move the olives around too much initially as they are frying.
- Be careful not to burn. The olives will brown on all sides, rather quickly.
- Once browned, transfer the crispy olives to a paper towel lined plate to remove excess oil.
- Serve warm, or at room temperature.
How to Serve and Store Fried Olives
- Arrange the fried olives on a serving platter.
- Sprinkle with Parmesan cheese and fresh chopped parsley for garnish, if desired.
- Serve the olives warm, alongside the prepared garlic aioli dip in a small bowl for dipping.
- Alternatively, serve crispy fried olives with marinara sauce, spicy mayo or a lemon herb yogurt dip.
- Refrigeration: Store any leftover fried olives in an airtight container in the refrigerator for up to 2-3 days. Ensure they have cooled completely before refrigerating.
- Reheating: Reheat the leftover olives in an oven preheated to 350°F (175°C) for about 8-10 minutes or until heated through. Avoid using a microwave, as it can make the olives soggy.
- Garlic Aioli Dip: Store the garlic aioli dip in a separate airtight container in the refrigerator for up to 3-4 days. Stir well before serving leftovers.
More Fried Appetizers to LovePrint
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