Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fried Blue Cheese Stuffed Olives
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 130
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 245 mg
Here’s a fun way to take store-bought stuffed olives and transform them into an addictive hors d’oeuvre for your next cocktail party. Stuffed with blue cheese and rolled in a crunchy coating flavored with rosemary, garlic and chili flakes, these warm olives would go perfectly with a cold martini. You can fry the olives ahead of time and keep them warm in a low oven.
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 130
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 245 mg
Ingredients
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Directions
- Put the flour in a shallow dish. Pour the beaten egg into another shallow dish. Mix the breadcrumbs with the minced rosemary, red pepper flakes, garlic powder and a few grinds of pepper in a third dish. Working in batches, coat the olives first in the flour, then dip in the beaten egg, then dip in the breadcrumb mixture, turning to coat. Set aside on a plate.
- Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the rosemary sprigs in the hot oil until crisp, 5 to 10 seconds; remove with tongs and drain on paper towels. Add the breaded olives to the oil in batches and fry until golden, about 1 minute (return the oil temperature to 375 degrees F between batches). Let the olives cool 5 minutes before serving. Garnish with the fried rosemary.
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