← Back to Search Results
frying Italian
 Fried Mozz-Stuffed Olives

Comments: 0
 

Recipe

Stuffing olives with mozzarella is fun—and weirdly hypnotizing. Frying them up is pretty cool, too. Use smoked mozzarella if you can get it.

Yield: Makes about 25 olives

Ingredients

  • 1 jar pitted green olives, about 8 to 10 ounces when packed in brine
  • Olive oil
  • ¼ pound mozzarella (preferably smoked)
  • 2 tablespoons plus 1/3 cup all-purpose flour
  • 2 eggs
  • ½ cup yellow cornmeal
  • Freshly ground black pepper
  • 4 cups vegetable oil, for frying

Directions

Drain the olives. Remove any filling from the centers, if necessary, and place the olives in a bowl. Drizzle lightly with olive oil and toss to coat.

Cut the mozzarella into pieces just small enough to fit into the hole of the olives. Stuff each of the olives with a piece of the cheese. Sprinkle 2 tablespoons of flour over the olives and toss to coat.

Heat the oil in a small pot over medium heat for about 5 minutes, to about 350°F.

Break the eggs into a shallow bowl and beat lightly.

Combine the cornmeal and 1/3 cup flour in a mixing bowl. Season lightly with pepper and toss to combine. Dip the floured olives in the beaten egg, letting any excess drip back into the bowl. Coat the olives all over with the cornmeal and flour mixture and place them on a tray or large plate.

Fry the olives in a couple of batches until golden brown, about 3 minutes, but not so long that the cheese oozes out from the center of the olives.

Drain the fried olives on paper towels to absorb any excess oil. Serve as soon as possible–the fresher the better!


© 2006 David Lieberman
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 olive. Nutritional information includes 1 tablespoon of olive oil to drizzle on the olives.

75kcal (4%)
26mg (3%)
0mg (0%)
11mcg RAE (0%)
13mg
3mg
2g
0g
0g
2g
12mg (4%)
73mg (3%)
1g (5%)
7g (10%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
living-raw-food Living Raw Food
by Sarma Melngailis
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
nigella-express Nigella Express
by Nigella Lawson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
american-masala American Masala
by Suvir Saran
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?