Fried Olives Stuffed with Blue Cheese
Serves 635 mins prep10 mins cook
Fried olives stuffed with blue cheese are coated in a light batter and fried until crisp, then served hot with a creamy olive dip. The briny olives, warm cheese, and crunchy coating come together in a savory appetizer.
0 servings
What you need
Instructions
0 Make the Olive Dip: Add the cream cheese, labne, olive brine, vodka, blue cheese, chives, parsley, white pepper, garlic powder, onion powder, lemon zest, and salt to a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a bowl and refrigerate for 15 to 20 minutes to firm up. 1 Stuff and Chill the Olives: Stuff each olive generously with blue cheese. Pat the olives very dry with paper towels, then place them on a paper towel lined plate and freeze for 10 to 12 minutes. 2 Heat the Oil: Heat avocado oil in a deep pot or fryer to 350°F (175°C). 3 Make the Batter: In a medium bowl, whisk together the flour, potato starch, garlic powder, onion powder, smoked paprika, MSG, white pepper and salt. Add the vodka and sparkling water and mix just until combined. The batter should be thick enough to coat but still fluid. If needed, add additional sparkling water in ½ tbsp increments. 4 Fry the Olives: Lightly dust the chilled olives with 1 tsp flour. Dip each olive into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. 5 Finish and Serve: Skewer your fried olives and sprinkle with fresh cracked pepper, chives, and lemon zest. Add some blue cheese chunks to the top of the chilled olive dip and serve with a few lemon wedges on the side.View original recipe