Description
Crispy Fried Olives Stuffed with Garlic and Cheese are a delightful appetizer featuring jumbo green olives filled with a creamy, garlicky cheese mixture. Coated in a crunchy panko breadcrumb crust and deep-fried to golden perfection, these bite-sized treats are perfect for parties or gatherings, offering a burst of flavor and texture in every bite.
Ingredients
Scale
Olives and Filling
- 2 jars Jumbo green olives (About 60 olives)
- 4 oz Cream cheese (softened)
- 1/4 cup Shredded Parmesan cheese
- 4 Garlic cloves (pressed or finely minced)
- Salt and Pepper, to taste
Breading
- 2/3 cup All purpose flour
- ½ tsp Salt
- 1/4-1/2 tsp Dried oregano (optional)
- 2 Large eggs
- 2 cups Panko crumbs
Other
- Oil for deep frying
Instructions
- Prepare Olives: Drain the olives thoroughly. If they are not already pitted, carefully remove each pit using a cherry pitter. Set the pitted olives aside on a clean surface.
- Make Cheese Filling: In a small food processor, blend the softened cream cheese, shredded Parmesan cheese, and pressed or minced garlic until you achieve a relatively smooth mixture. Season this cheese mixture with salt and pepper to taste.
- Fill Olives: Spoon the cheese mixture into a large pastry bag. You can use a coupler and a medium round piping tip for better control; alternatively, simply cut the end of the bag. Pipe the cheese filling into each olive and arrange the filled olives on a baking sheet.
- Chill: Once all olives are filled, cover the baking sheet and place it in the refrigerator to chill until ready for breading.
- Prepare Breading Station: In one bowl, combine the all-purpose flour, salt, and optional dried oregano. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
- Bread the Olives: Remove olives from the fridge. Dredge each filled olive first in the flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs. Ensure each olive is evenly coated for maximum crispiness.
- Deep Fry: Heat the oil in a deep fryer or a heavy-bottomed pot to about 350°F (175°C). Fry the breaded olives in batches, avoiding overcrowding the pan. Cook for approximately 2-3 minutes until the breadcrumbs are golden brown and crispy.
- Drain and Serve: Using a slotted spoon, remove the fried olives and place them on paper towels to drain excess oil. Serve warm as a delicious, crispy appetizer.
Notes
- These Crispy Fried Olives are easy to make and packed with flavor, perfect for parties and gatherings.
- Ensure olives are well chilled before breading to help the coating adhere better.
- Use panko breadcrumbs for a lighter, crunchier texture compared to regular breadcrumbs.
- Be careful when deep frying; maintain oil temperature to avoid greasy olives or burnt coating.
- Serve immediately for best crispiness, paired with your favorite dipping sauce if desired.
Nutrition
- Serving Size: 1 serving (about 6 olives)
- Calories: 143 kcal
- Sugar: 1 g
- Sodium: 299 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 46 mg
