An unusual appetizer for homemade cocktail parties. Green olives are stuffed with filling, crumble in breadcrumbs and deep fried. It turns out golden crispy balls with delicate filling of olives and cheese. This treat will be to your taste. to many. For cooking, choose large and strong olives. And in as a filling, a mixture of blue Gorgonzola cheese is used, ricotta, thyme and lemon peel – an interesting multi-faceted taste, suitable for such an unusual snack. Serve the fried olives in качестве закуски к любым напиткам. 
Time: 9 мин. Complexity: Medium Servings: 4-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 30 gr gorgonzols, room temperature
- 1/4 Art. ricotta, room temperature
- 1.5 tsp dried thyme
- 1.5 tsp lemon zest
- 20 pitted green olives, washed and well drained
- 1/4 Art. flour
- 1 egg, slightly beaten
- 0.5 tbsp. simple breadcrumbs
- Vegetable oil, for frying
- Special equipment: pastry bag, nozzle with 0.5 cm hole.
Recipes with similar ingredients: gorgonzola cheese, ricotta cheese, thyme, lemon zest, olives, flour, eggs, breadcrumbs
Recipe preparation:
- In a small bowl, combine the cheeses, thyme and lemon zest. Put the cheese mixture in a pastry bag. Put the mass in each the olive.
- Pour the flour into a small bowl. Pour the beaten egg into another small bowl, and breadcrumbs in a third a bowl. Roll olives in flour. Take out the slotted spoon and put them in a bowl with a beaten egg. Then put the olives in a bowl with breadcrumbs and roll well.
- Pour enough oil into a large pot with a thick bottom, to fill it by about 1/3. Heat over medium heat until a deep fat thermometer dipped in oil will not show 175 ° C. If you don’t have a thermometer, throw a cube of bread into the butter, it will brown in a few minutes. Fry olives in batches of 30-45 seconds until golden color. Transfer the fried olives to paper towels to drain fat. Cool for 5 minutes.
