Fried Olives

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Fried Olives

Fried Olives

Fried Olives


2 dozen pitted green olives

2 ounces blue cheese

3 tablespoons all-purpose flour

1 large egg, lightly beaten

1/2 cup plain, dried breadcrumbs

2 cups vegetable oil


Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.

Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.

Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.

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