Blue cheese stuffed olives are amazing. How can we make them better? By deep frying them, of course.
Deep Fried Blue Cheese Stuffed Olives. The words just go together so well. Perfect as an appetizer or a party snack, these crunchy, salty bites of deliciousness are simple to make and fucking fantastic to eat.
15-20 Blue Cheese Stuffed Olives
2 Cups of Oil (Approximately)
2 Tbs Flour
½ Cup Bread Crumbs
1 Tbs Fresh Ground Black Pepper
Pinch of Salt
High-Sided Metal Pan or Dutch Oven
Metal Slotted Spoon
First, we need to make sure that we have our mise en place ready to go. Combine the breadcrumbs, salt, and pepper in a bowl. In a separate bowl, crack open the egg and scramble. Finally, in yet another bowl, place your flour.
Next, put enough oil in your pan to create at least ½ inch oil. This will vary based on the pot you use – mine required about 1 ⅔ cups of oil. Crank it to medium high, and get to steppin.
No, literally, time for some steps. First, roll an olive around in the flour until coated. Next, using the same hand, roll the olive around the egg wash until completely coated. Finally, drop the olive in the bread crumbs.
DO NOT TOUCH WITH THE SAME HAND. After dropping the olive in the bread crumbs, use your other hand to sprinkle breadcrumbs over the olive and then roll it around until completely coated. This is the way that we avoid the dreaded claw-hand. No one likes claw-hand.
Place the finished olive on a plate and repeat for the rest of the olives. You are now halfway to olive nirvana – see below.
At this point, your oil should be ready to go. How do you know if it’s ready? Take the end of a wooden spoon and put it in the oil. If the oil starts bubbling around it, you’re ready to go.
Gently drop in 4 to 5 olives at a time and keep them moving, as you want to make sure that they aren’t sitting on the bottom of the pot. I wouldn’t recommend putting in more that 5 at a time, as the temperature of the oil may drop.
These shouldn’t take long – 30 seconds to 60 seconds – to cook. We’re simply looking to crisp up the outside. Once the olive is golden brown, pull out with the slotted metal spoon and place on a plate covered in a paper towel.
You have now created something amazingly delicious. Serve with a Martini on the side and call it a night.
Try these out and let me know what you think!