Olive Fritte (Fried Olives Stuffed with Cheeses & Herbs)

Note: Serving size will depend on how many olives are consumed by each person.

1. 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 a Ziplock bag if you do not have a pastry bag). Using a small, long, fine tip, pipe the cheese mixture into the olive cavity. Continue until all olives are filled.

2. Place your oil into a large Dutch oven (or a frying machine or something similar) and heat oil until it reaches 350 degrees.

3. WHILE the oil is heating, prepare your dredging station. Place the flour, egg, and breadcrumbs into 3 SEPARATE small bowls.

4. 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.

5. 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 each, so remain close). When golden, transfer olives to a plate lined with paper towels. Continue until all olives are cooked.