Sunday, July 11, 2010

Italian fried olives

I checked out Giada's at Home cookbook for the Alsea library and wanted to copy down some recipes that I want to try when I get home.
1/4 cup (1 ounce) crumbled gorgonzola cheese-room temperature
1/4 cup whole-milk ricotta cheese- room temperature
1 1/2 teaspoons dried thyme
1 1/2 teaspoons grated lemon zest
20 pitted medium to large green olives, rinsed and dried
1/4 cup all-purpose flour
1 large egg
1/2 cup plain dried bread crumbs
Vegetable oil, for frying
In a small bowl, combine the cheeses, thyme, and lemon zest. Spoon into the pastry bag. Pipe the cheese mixture into each olive. Put the flour, slightly beaten egg, and bread crumbs in three separate bowls. working in batches, dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and then transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.  In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a dee-frying thermometer reaches 350 degrees of if a cube of bread browns in 3 minutes, you're there. Fry the olives, in batches, for 30-45 seconds, until golden brown. Drain the fried olives on paper towels. Cool for at least 5 minutes before serving.

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