Fried Blue Cheese Stuffed Olives Cooking For Keeps Instructions. stuff olives with blue cheese. set up three small bowls. fill first bowl with flour, second with egg and water, third with breadcrumbs. season flour with salt and pepper. whisk egg and water together until combined. season breadcrumbs with salt. coat olives in flour, pat off excess. 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.
Fried Blue Cheese Stuffed Olives College Housewife Instructions. drain olives well and dab dry with a paper towel. in a small bowl, combine flour, smoked paprika and fine sea salt. in another, lightly beaten egg and in the third, plain plain bread crumbs. dredge olives in the flour mix, then egg and finally plain bread crumbs. place in a freezer friendly container. Place the olives in the hot oil and fry for 30 45 seconds or until golden brown. very gently stir the olives in the oil so all sides fry evenly. transfer the olives to the paper towel covered plate to cool a few minutes before serving. repeat until all olives are fried. serve with aioli dip. Heat oil: in a large heavy bottom skillet, add in enough oil to fill the skillet ⅓ of the way up the pan. heat oil until a deep fryer thermometer reaches 350 f. coat with flour: when oil is ready, place 5 8 olives in the bowl with the flour. toss gently with a slotted spoon or fork until olives are covered with flour. Pat dry each olive very well. in one bowl combine flour, oregano and garlic powder. in a second bowl whisk the two eggs. in a third bowl, add the panko breadcrumbs. take each olive and dip it in the flour mixture (make sure to fully coat) then drench in the egg, then quickly toss in the panko breadcrumbs.
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