Roquefort-Stuffed Fried Olives

Uros Krstic

What a great appetizer idea! And they're fried, which means they must be good! These lovely photos and recipe are from Fake Ginger. Thank you Amanda!

Ingredients:
  • 1 can (6 ounces) Lindsay ripe black olives (drained)
  • 2 ounces Roquefort (or other type of type)
  • cup flour
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • about 2 cups of oil, for frying
Directions:
  1. Heat the oil over medium-high heat in a heavy, tall-sided pot.
  2. While the oil gets hot, stuff the olives with some Roquefort. (If you are using a hard cheese such as Cheddar, cut small pieces that will fit inside the olives.)
  3. Coat the olives in flour (a few at a time), dip them in the whisked egg, and then coat them 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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