Olive Fritte Fried Olives With Cheese and Herbs

Ingredients:

• 6 ounces large ripe green olives drained and rinsed
• 7 1/2 ounces ricotta cheese room temperature
• 2 ounces goat cheese room temperature
• 1 garlic clove mashed into a paste
• 1 tablespoon lemon thyme chopped FINE
• 1/2 small lemon zest of
• 1 cup flour to dredge
• 1 egg beaten
• 1 cup breadcrumbs to dredge
• vegetable oil or canola oil enough to fry

Steps:

• Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
• Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
• Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
• Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
• While the oil is heating prepare your dredging station
• Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
• Place the stuffed olives into the flour and coat well
• Using a large slotted spoon transfer olives to egg mixture
• Coat well and then transfer to the breadcrumbs and coat well
• Continue until all olives have been breaded
• When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
• When golden transfer olives to a plate lined with paper towels
• Continue until all olives are cooked