Best Fried Stuffed Olives Recipes

FRIED STUFFED OLIVES

Steps:

• Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
• Stuff olives using a pastry bag.
• Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
• Fry in oil at 250 to 275 degrees until crisp and golden brown.
• Drain on a paper towels.
• Serve hot.

DEEP FRIED STUFFED OLIVES

Steps:

• Chuck Hughes' scrumptious deep fried stuffed olives are a bar snack that can't be beat.
• For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
• For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
• Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
• To assemble: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
• Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
• Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
• Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

ROASTED GARLIC AND FETA STUFFED DEEP FRIED OLIVES

Steps:

• Preheat oven to 400 degrees.
• Remove olives from the can, line a pan with papertowl, and place the olives on the pan. Dry each olive, make sure they are as dry as they can be. Then set aside.
• Cut the top quarter off the top of the head of the garlic bulb. Place it in a pie pan and drizzle the top with the olive oil. Sprinkle with 1 tsp salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 30 minutes.
• Meanwhile, place panko bread crumbs in a shallow bowl and heat oil in a deep fryer or large saucepan to 350 degrees.
• Once the garlic is done roasting, squeeze the the roasted garlic bulbs out and mix with feta in a food processor until smooth.
• Using a pastry bag fitted with a plain large round tip, fill each olive with the garlic and feta mixture.
• Place a toothpick width-wise through each olive. Dip each filled olive into the wet batter, then into the panko bread crumbs, and set aside until all olives are covered in the panko.
• Deep fry each olive for about 3-5 min until the olives turn a nice golden color. Remove from oil, sprinke with salt immediately, then set aside to cool for 5 min, then serve.

FRIED SAUSAGE-STUFFED GREEN OLIVES

Steps:

• Mix first 8 ingredients in medium bowl until well incorporated. Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage mixture, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show). Grind panko in processor until finely ground; sprinkle 1/4 cup over rimmed baking sheet and set aside. Place remaining panko in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add 1 teaspoon water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on sheet. DO AHEAD Can be made 4 hours ahead. Cover; chill. Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350°F. Working in 3 batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 7 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.

SPICY CHEESE-STUFFED FRIED OLIVES RECIPE - (4.4/5)

Steps:

• In a bowl, mix together ricotta, cream cheese, Harissa, and honey until uniform. Transfer to a pastry bag fitted with the smallest pastry tip you have. You can also use a Ziploc bag to do this, and use scissors to cut off a small piece of the corner of the bag. Pipe filling into all of the olives. Set up a dredging station. Mix together the breadcrumbs and parmesan in one bowl. Place the flour in another and the beaten egg in between. Roll the olives in the flour and dust off any excess. Dip into the egg and then roll in the parm-bread crumb mixture until all are coated. In a Dutch oven or pot, heat 3 to 4 inches of oil to 360° F. Carefully, drop olives into the oil, working in batches depending on the size of your vessel. Fry until a deep golden brown and remove to a paper towel-lined plate. If the olives are not too salty, sprinkle with a little fleur de sel. Let cool slightly before serving.

FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE

Steps:

• Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese.
• Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350 degrees F. Roll stuffed olives in flour, then egg, then in breadcrumbs to coat.
• Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

FRIED SAUSAGE STUFFED OLIVES

Steps:

• Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show). Grind panko in processor until finely ground, place in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on baking sheet. DO AHEAD Can be made 4 hours ahead. Cover; chill. Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350°F. Working batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 4-5 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.

CHORIZO-STUFFED FRIED OLIVES

Steps:

• In a food processor, pulse the almonds and chorizo until very finely chopped. Add the cream cheese, season with salt, and pulse to combine. Using a pastry bag, or a resealable bag with one corner cut off, fill each olive with as much of the filling as possible.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350 degrees F.
• Set up three bowls. Put the flour and cayenne in one, the beaten egg in another, and the panko in the last. Roll each olive in the flour to coat completely, shaking off any excess; then dip in the egg to coat; and, finally, roll in the panko. Carefully add the olives, about 10 or so at a time, to the oil. Fry the olives until golden brown, about 3 minutes. Transfer to a paper-towel-lined plate to absorb any excess oil, and season with salt as they come out of the fryer. Repeat until all of the olives are fried. Serve warm.

PAN-FRIED OLIVES AND CHILES STUFFED WITH GOAT CHEESE

Steps:

• In a bowl, mix together goat cheese and cilantro; chill. Drain chiles and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon cheese mixture.
• Combine flour, cornmeal, and salt on a large plate. Dredge chiles and Peppadews, turning to coat all sides. Dredge olives similarly. If coating isn't sticking, dip peppers and olives in chile brine before dredging.
• Heat the oil in a heavy skillet over medium-high heat. Cook the olives and chiles in 2 batches, turning with a spatula as they become golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.

FRIED STUFFED OLIVES

Steps:

• Blot the olives on paper towels to remove some of the oil they come packed in. Roll the olives in flour, then soak them in the two beaten eggs, and finally gently roll them in the remaining bread crumbs. Fry them in hot vegetable oil until they are golden. Dry them on paper and eat them while they are very hot.