Bleu Cheese Olive Poppers

Name: Bleu Cheese Olive Poppers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3/4 cup ice water; 1 cup tempura batter mix (recommended: Hime); 1/4 teaspoon cayenne pepper; 3 tablespoons sour cream (recommended: Knudsen); 2 tablespoons ranch salad dressing (recommended: Hidden Valley); 1/2 teaspoon hot sauce (recommended: Tabasco); 16 large bleu cheese stuffed olives (recommended: Santa Barbara) - can substitute other large stuffed olives); Oil, for frying

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

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3/4 cup ice water

1 cup tempura batter mix (recommended: Hime)

1/4 teaspoon cayenne pepper

For dipping sauce:

3 tablespoons sour cream (recommended: Knudsen)

2 tablespoons ranch salad dressing (recommended: Hidden Valley)

1/2 teaspoon hot sauce (recommended: Tabasco)

16 large bleu cheese stuffed olives (recommended: Santa Barbara) - can substitute other large stuffed olives)

Oil, for frying

Directions

In a medium mixing bowl, whisk together ice water, tempura batter mix, and cayenne pepper just until large lumps disappear. Batter will be lumpy; set aside.
In a small bowl, combine sour cream, ranch dressing, and hot sauce; set aside.
Heat oil in saucepan to 375 degrees F.
Pat dry olives with paper towels. Dip olives into tempura batter, slightly shake off excess, and carefully slide into oil. Do not crowd the pan. Fry for 3 to 5 minutes, until golden. Remove with slotted spoon and drain on paper towels. Skim batter pieces from oil between batches.
Serve with dipping sauce.