Bleu Cheese Olive Poppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 259
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 116
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.