Bleu Cheese Olive Poppers

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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.


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