← 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

raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
nigella-express Nigella Express
by Nigella Lawson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lucid-food Lucid Food
by Louisa Shafia
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
food-to-live-by Food to Live By
by Myra Goodman
baked-explorations Baked Explorations
by Matt Lewis
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?