Ricotta Stuffed Crispy Fried Olives

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Step 1.

Add the ricotta, chilli flakes, 1 tbsp of the oregano, a large pinch of salt, and a splash of olive oil into a bowl. Mix well until combined.

Step 2.

Spoon the mix into either a squeezy bottle with a nozzle or a piping bag. Pipe the mix into each olive, filling the gap where the stone has been removed. Set aside.

Step 3.

Add a tbsp of the remaining oregano and a pinch of salt to both the flour and the breadcrumbs and mix well.

Step 4.

Crack the eggs into a bowl and whisk. Now take each olive and toss in the flour, then dip into the egg mix and finally toss in the breadcrumbs until well coated. Repeat the process, dipping into the eggs and then again into the breadcrumbs.

Step 5.

Set the olives aside onto a plate. Place a large pan over a medium high heat and add the vegetable oil. Heat until the oil reaches about 180°C (you can test by dipping the edge of an olive into the oil, if it bubbles and sizzles then it’s ready).

Step 6.

Add the olive to the oil and fry for about 4 mins until golden and crispy, then remove onto a plate lined with kitchen paper, sprinkle with salt and leave to cool for a minute before eating.

Step 7.

Serve with a cold beer!

An instant read thermometer will make any kind of deep frying really easy, you can pick them up cheaply online.

100g Ricotta
1 Tsp Chilli Flakes
3 Tbsp Oregano
30g Breadcrumbs
2 Eggs
50g Plain Flour
300g Pitted Green Olives
1L Vegetable Oil
Olive Oil