Description
Delight your taste buds with these crispy, golden Cheese-Stuffed Fried Olives. This Mediterranean-inspired appetizer features large green olives filled with creamy cheese, coated in a savory breadcrumb crust, and fried to perfection. Perfect for parties or a flavorful snack, these olives pair wonderfully with marinara, ranch, or aioli dipping sauces.
Ingredients
Scale
Olives and Cheese
- 1 jar (about 6 oz) large green olives (pitted and drained)
- 4 oz cream cheese or goat cheese (softened)
Breading
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- ¾ cup plain breadcrumbs or panko
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
For Frying
- Oil for frying (vegetable or canola)
Instructions
- Prepare and Stuff Olives: Pat the olives dry thoroughly with paper towels to remove excess moisture. Using a small piping bag or a spoon, carefully stuff each olive with the softened cream cheese or goat cheese. Place the stuffed olives in the freezer for 15–20 minutes to firm up the cheese, which helps maintain shape during frying.
- Set Up Breading Station: Arrange three bowls side by side. Fill the first bowl with all-purpose flour, the second with beaten eggs, and the third with breadcrumbs mixed evenly with garlic powder and black pepper. This setup allows for efficient and even breading.
- Bread the Olives: Remove olives from the freezer. Roll each olive first in flour, ensuring a light coating, then dip in beaten eggs to moisten, and finally coat thoroughly with the breadcrumb mixture. Press gently to help the coating adhere firmly. For an extra crunchy crust, repeat the egg and breadcrumb steps once more.
- Heat the Oil: In a medium saucepan, add 1–2 inches of vegetable or canola oil and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Fry the Olives: Fry the breaded olives in small batches to prevent overcrowding, cooking each batch for 2–3 minutes or until they turn a beautiful golden brown. Stir gently to avoid sticking and ensure even frying.
- Drain and Serve: Using a slotted spoon, remove the fried olives and place them on a paper towel-lined plate to drain excess oil. Serve warm with your choice of marinara, ranch, or aioli dipping sauce for a delicious appetizer experience.
Notes
- Use firm, pitted olives for easy stuffing and better frying results.
- Try substituting cream cheese with blue cheese or feta for a more intense flavor.
- These olives can also be air fried instead of deep-fried: cook at 400°F for 8–10 minutes, spraying lightly with oil halfway through for crispiness.
