Spicy Cheese-Stuffed Fried Olives
Large green olives piped full of harissa-spiked ricotta and cream cheese, breaded and fried to a deep golden crunch.
Ingredients
| 2 tablespoons | 30 ml | ricotta cheese, room temperature |
| 2 tablespoons | 30 ml | cream cheese, room temperature |
| 2 tablespoons | 30 ml | harissa |
| 2 teaspoons | 10 ml | honey |
| 50 | large pitted green olives, rinsed and dried | |
| 1/2 cup | 120 ml | panko or plain breadcrumbs |
| 1/4 cup | 60 ml | parmesan |
| 1/4 cup | 60 ml | flour |
| 1 | egg, beaten | |
| ā | oil, for frying | |
| ā | fleur de sel (optional) |
Instructions
- In a bowl, mix together the ricotta, cream cheese, harissa, and honey until uniform. Transfer to a pastry bag fitted with the smallest pastry tip you have (or use a Ziploc bag with a small corner snipped off). Pipe the filling into all of the olives.
- Set up a dredging station: mix the breadcrumbs and parmesan in one bowl, place the flour in another, and the beaten egg in between. Roll the olives in the flour and dust off any excess, dip into the egg, then roll in the parmesan-breadcrumb mixture until all are coated.
- In a Dutch oven or pot, heat 3 to 4 inches of oil to 360Ā°F (180Ā°C). Carefully drop the olives into the oil, working in batches depending on the size of your vessel. Fry until deep golden brown, then remove to a paper towel-lined plate. If the olives are not too salty, sprinkle with a little fleur de sel.
- Let cool slightly before serving.