Pan Fried Olives And Chiles Stuffed Wgoat Cheese Recipes

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FRIED OLIVES



Fried Olives image

These make for the perfect party snack, because they are seriously irresistible! This recipe is so versatile--you can use olives stuffed with any kind of soft cheese.

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 12 servings

Number Of Ingredients 8

2 cups olive oil, for frying
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
24 blue cheese-stuffed olives (about 3 cups)
1/4 cup fresh basil leaves
1 lemon, zest removed in strips with a peeler
Freshly cracked black pepper

Steps:

  • Pour the olive oil into a medium saucepot fitted with a deep-fry thermometer. Place over medium heat and preheat to 350 degrees F.
  • Set up a dredging station by placing the flour, egg and breadcrumbs in separate bowls. Working in batches, drop the olives into the flour and roll until evenly coated. Shake off any excess flour and place the olives into the egg. Coat the olives in the egg and lift out, allowing any excess egg to drip off. Roll the olives in the breadcrumbs until evenly coated. Set aside a baking sheet.
  • Once the oil is hot, carefully add the basil leaves and lemon peels, being aware that the oil may pop. Fry just until crispy, about 30 seconds. Set aside on a paper towel-lined plate. Working in batches, fry the olives until the breadcrumbs are crunchy and the cheese is soft, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate to cool slightly.
  • Put the olives on a serving platter and crumble the fried basil and lemon zest over top. Sprinkle with freshly cracked pepper.

PAN-FRIED OLIVES AND CHILES STUFFED WITH GOAT CHEESE



Pan-Fried Olives and Chiles Stuffed with Goat Cheese image

These snacks are best served right out of the skillet, when they're piping hot and oozing with cheese. After you've cooked the first batch, set your skillet out on a trivet with a spatula. When everybody's picked it clean, fry up another batch.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 9

2 logs of fresh goat cheese, 4 ounces each
3 tablespoons coarsely chopped cilantro
6 canned whole green chiles
12 Peppadew peppers
1/4 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon coarse salt
12 pepper-stuffed olives
3 tablespoons canola oil

Steps:

  • In a bowl, mix together goat cheese and cilantro; chill. Drain chiles and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon cheese mixture.
  • Combine flour, cornmeal, and salt on a large plate. Dredge chiles and Peppadews, turning to coat all sides. Dredge olives similarly. If coating isn't sticking, dip peppers and olives in chile brine before dredging.
  • Heat the oil in a heavy skillet over medium-high heat. Cook the olives and chiles in 2 batches, turning with a spatula as they become golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.

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