|Fried Green Olives Stuffed with Gorgonzola and Bacon
By The Gourmet Farm Girl
12 large green olives, pitted
2 tablespoons Gorgonzola cheese (at room temp)
1 tablespoon whole-milk ricotta (at room temp)
pinch of dried thyme
pinch of cracked black pepper
2 tablespoons real bacon bits
1 tablespoon milk
1/4 cup flour
1/4 cup dried plain bread crumbs or Andy’s Breading for Fish (cornmeal breading)
2 cups peanut oil for frying (or vegetable oil)
Make sure olives are dry; push a few bacon bits into each olive and set aside.
In a small mixing bowl combine the Gorgonzola, ricotta, pepper and thyme; spoon the mixture into a 1 quart size plastic storage bag; snip a corner of the bag to create a small opening; squeeze the mixture
into each olive and set aside.
Whisk egg in a small shallow mixing bowl with 1 tablespoon milk; pour breadcrumbs into another small mixing bowl; pour flour into a 1 qt size plastic bag and toss with the olives; remove olives and dip one or two at a time into egg wash (be careful not to wash off flour) drop olives into bread crumbs and roll to coat. Repeat till all olives are breaded.
Heat oil in a heavy saucepan over medium high heat to 350 degrees; fry olives till golden brown 30-40 seconds; remove and drain on paper towels. Let cool before serving