Happy Friday! How are you? I’m exhausted, but in a good way.
Last night, I had the pleasure of attending the White House press holiday party, where I met the President and First Lady, but for less than 45 seconds. Still, I’d been so nervous about the whole thing that I’m now emotionally spent and will be making today’s Fryday post a short one. Pictures from my stunt at 1600 Pennsylvania Ave to come sometime next week.
To the matter at hand. Are you a fan of olives? If so, you’ll want to try them fried too. They’re everything you love about a juicy olive wrapped in a mix of panko bread crumbs and cheese on the outside, and zesty cream cheese on the inside. What more could you need? Take a look and give them a try please.
For the olives: queen olives stuffed with pimentos, eggs, flour, panko breadcrumbs, shredded parmesan cheese, and vegetable oil for frying.
For the filling: cream cheese, dry thyme, paprika, garlic powder, and vegetable oil for frying.
If you’re into pimentos, you can leave them in the olives as they are, and skip the cheese filling. But if you’re like most people, you love cheese, and won’t mind taking the pimentos out.
When I made these, I made the mistake of stuffing the olives with cream cheese first, only to discover most of the cheese cooked off or disappeared in the frying process. Fry first, then stuff. That’s the way to go.
Here they are coated in panko and parmesan, and ready for frying.
To make the panko-parmesan coating, cover olives in flour, dip in egg, and coat in panko and parmesan.
Fry in hot oil for a couple of minutes until golden brown.
Finally, make your cream-cheese filling and pipe it into the center of each olive by breaking through the bit of batter cover the opening. Enjoy. Easy as that.
These make a great football-viewing snack, party finger food, or whenever treat. Have yourself a great weekend. TGIFryday .
- Two 7 oz jars of queen olives stuffed with pimento, drained
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- ½ cup grated parmesan cheese
- vegetable oil for frying
- 8 oz cream cheese softened
- 1½ tsp thyme
- ¾ tsp paprika
- ½ tsp garlic powder
- Soak olives in cold water for 15 minutes to reduce brininess.
- On medium, heat about an inch-and-a-half deep of vegetable oil, in a heavy-bottomed pot to 360 degrees.
- Once olives are done soaking, remove pimentos from inside each one using a toothpick.
- Set out 3 separate dipping dishes. Place the flour in dish 1, beaten eggs in dish 2, and combine panko breadcrumbs and parmesan cheese in dish 3.
- Take an olive, dip it into the flour first, flipping it over several times to coat.
- Next, dip the olive into the beaten egg to get it wet.
- Then, coat the olive into the panko bread crumb cheese mixture.
- Frying time. Move your coated olives over to the stove top, and prepare a draining station by lining a plate with paper towels.
- Using a metal spoon, drop a few olives into the hot oil. Be careful not to overcrowd the pot.
- Fry until golden brown about 2 minutes.
- Remove from oil and let drain on paper towel plate.
- In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, thyme, paprika and garlic powder.
- Transfer cheese filling to a piping bag fitted with a tip.
- Insert cream cheese filling into hollow centers for fried olives.
- This recipe will make about 50 fried olives
- Like pimentos? Forget about the cream cheese filling and keep the pimentors inside the olives before you fry them.