Ingredients
- 2 heaping cups extra large pitted green olives
- ¼ cup blue cheese (or almonds or pickled garlic)
- 2 eggs
- 1 ½ cups bread crumb
- ½ tsp Salt
- ½ tsp Cumin
- ¼ tsp Cayenne
- Olive oil for frying
- 1 cup Mayonnaise, like Hellmanns
- 1-2 tbsp Chili crisp
- 1 tsp lime or Lemon juice
- 1 tsp honey
Directions
- Pat the olives dry with paper towel.
- Stuff ½ tsp of blue cheese into each of the olive cavities, (or 1 pickled garlic clove or blanched almond (you can also buy store bought stuffed olives).
- Place the flour on a plate.
- Beat the eggs in a small bowl.
- Mix the breadcrumbs, salt, cumin and cayenne together in a small bowl.
- Dredge the olive in the flour, remove and shake off any excess. Roll the olives in the eggwash. Lift each one with a fork, allowing any egg to drain off, then roll into the breadcrumbs to coat. Place on a plate or cutting board until ready to fry.
- Heat about 2-3 inches of oil in a medium heavy bottom pot over medium high. Maintain the oil temperature once it reaches 350F.
- Set up a paper towel lined plate beside the oil.
- In batches of about 5, fry the olives until golden brown, about 1 minute. Remove with a slotted spoon and transfer to a paper towel lined plate.
- Let cool for 5 minutes before serving.
Tip: these are great served at room temperature, or they can be made a few hours in advance and reheated on a baking sheet at 350F for 10 minutes.