Photo: Bleu Cheese Olive Poppers Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By qwertygirl
on January 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Shouldn't the fact that you're told to "skim batter pieces from oil between batches" be an indicator that these aren't going to work all that well? These sound positively REVOLTING. I wouldn't make or eat them on a bet.
By DBarb
on January 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Why all the negativity? The people who don't like this recipe must not like olives, blue cheese, battered-deep-fried-blue-cheese-stuffed-olives, dipping sauces, Sandra Dee, America, hot fudge sundaes, the drive-in, Winston Churchill, the snowy egret, Horatio Hornblower stories, the sound of air-brakes on a crisp, clear fall evening, college-ruled notebook paper, or all of the above! I left out the battering and deep-frying part--and the dip--and the jar of blue cheese-stuffed olives tasted just fine.
By cahoffer
Marathon, WI
on January 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I can see why some people would have trouble with this. If you didn't let you oil get up to temp they would get greasy but I thought 375 was a little to high so I went to 365 then the cheese in the center was perfect. I had a hard time finding the bleu cheese stuffed olives so I bought queen size olives (both green & black. Pulled the pimentos out of the green and let them drain and get to room temp for a couple hours. I divided both in half and stuffed half with bleu cheese and half with pepper jack. The pepper jack ones had to fry for a couple more minutes. I wish I would have made more.
Read all 21 reviews