Roquefort-Stuffed Fried Olives
Roquefort. Olives. FRIED.
There is nothing wrong with those three words up there. Absolutely nothing.
This month I’m participating in the Kitchen PLAY Progressive Party featuring Lindsay Olives. I am a huge fan of every variety of olives and could easily incorporate them into just about every meal I eat.
I lucked out and was asked to bring the amuse bouche (small bite) to the party, which is my favorite course. I decided to combine my current favorite olive variety – the ripe black ones – with my favorite cheese. As if that isn’t enough, I also fried them! And they are mind-blowingly good.
The black olives and the Roquefort are both very strong flavors but they work really well together. If you prefer the green olives, they would also work beautifully in this.
Ingredients
Instructions
- Heat the oil over medium-high heat in a heavy, tall-sided pot.
- When the oil is heating, prepare your olives by taking a bit of Roquefort and stuffing it into the olives. The roquefort is soft enough that you should have no problem doing this. (If you are using a hard cheese such as Cheddar, just cut small, thin slices that will fit inside the hole of the olive. It’s okay if a bit of the cheese is sticking out.)
- Working with a few olives at a time, coat them in the flour, dip them in the whisked egg, and then coat in the panko breadcrumbs. Once the oil is hot, drop the olives into the pot. Fry until golden brown, about 2 minutes. Flip and fry another 2 minutes. Drain on a paper towel lined plate before serving.
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