These are the perfect one bite snacks ---- great for school lunches, after school snacks or with a glass of wine on a Friday night.
- 6 ounces large ripe green olives - drained and rinsed (I love using Castelvetrano olives which you can find at Trader Joe’s)
- 7.5 ounces Ricotta cheese at room temperature
- 2 ounces goat cheese at room temperature
- 1 clove of garlic, minced
- 1 tablespoon lemon thyme, chopped fine
- Zest of 1/2 small lemon
- 1 cup flour
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- Canola oil
In a small bowl combine the ricotta, goat cheese, lemon zest, lemon thyme and garlic. Mix well. Transfer mixture to a pastry bag fitted with a fine tip pie. You can also transfer the mixture to a small ziplock bag, if you don’t have a pastry bag. Snip the end off the ziplock and pipe the a little bit of the mixture into each olive. You want to fill each olive, but don’t have the filling overflow.
Place the flour, lightly beaten egg and breadcrumbs into 3 separate bowls. Place the stuffed olives first in the flour and roll them around to completely coat them in the flour. Then, using a slotted spoon, place the olives in the egg mixture. Roll them around gently to coat them with the egg. Then transfer to the breadcrumbs and roll them around in the breadcrumbs to make sure they are evenly coated.
Set the olives aside on a sheet pan. Continue the steps through the flour, egg and breadcrumbs until all the olives are coated
Place oil into a large Dutch oven and heat oil until it reaches 350 degrees.
When oil is hot, place 5-7 breaded olives into oil and cook until golden brown. This will happen very fast, so keep on eye on them. After about 30 seconds to 1 minute, remove olives with a slotted spoon and set them aside on a plate lined with paper towels.
Continue until all the olives are fried. Serve warm with some wedges of lemon.