Roquefort-Stuffed Fried Olives

Uros Krstic

What a great appetizer idea! And they're fried, which means they must be good! These lovely photos and recipe are from Fake Ginger. Thank you Amanda!
Ingredients:
  • 1 can (6 ounces) Lindsay ripe black olives (drained)
  • 2 ounces Roquefort (or other type of type)
  • cup flour
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • about 2 cups of oil, for frying
Directions:
  1. Heat the oil over medium-high heat in a heavy, tall-sided pot.
  2. While the oil gets hot, stuff the olives with some Roquefort. (If you are using a hard cheese such as Cheddar, cut small pieces that will fit inside the olives.)
  3. Coat the olives in flour (a few at a time), dip them in the whisked egg, and then coat them in the panko breadcrumbs. Once the oil is hot, drop the olives into the pot. Fry until golden brown, about 2 minutes. Flip and fry another 2 minutes. Drain on a paper towel lined plate before serving.
Back to blog

Best Sellers

  • White Linen-Like Premium Paper Buffet Napkins
    From $6.49
    Price: From $6.49
  • 12 oz. Clear with Metallic Gold Rim Round Tumblers
    From $8.99
    Price: From $8.99
  • White with Blue and Gold Chord Rim Plastic Dinnerware Value Set
    From $26.99
    Price: From $26.99
  • 10 oz. Clear with Metallic Gold Rim Round Tumblers
    From $3.99
    Price: From $3.99