Description
Delicious and crispy cheese stuffed fried olives make for a perfect Mediterranean appetizer or party snack. These large green olives are filled with a creamy blend of cream cheese and sharp cheddar, seasoned with garlic powder and paprika, then breaded and fried to golden perfection. Served warm with optional lemon wedges, they are sure to impress your guests with their savory flavor and delightful texture.
Ingredients
Scale
Cheese Filling
- 30 large green olives (pitted)
- 4 oz cream cheese (softened)
- 2 oz sharp cheddar cheese (shredded)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
Breading
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup plain or Italian-style breadcrumbs
Frying
- Vegetable oil for frying (about 2 inches deep)
- Optional: lemon wedges for serving
Instructions
- Prepare the cheese filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, paprika, and black pepper. Mix thoroughly until the mixture is smooth and well blended.
- Stuff the olives: Transfer the cheese mixture to a piping bag or a resealable plastic bag with a small corner snipped off. Pipe the cheese mixture into each pitted olive, filling them completely without overstuffing.
- Set up the breading station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with breadcrumbs (plain or Italian-style).
- Bread the stuffed olives: Roll each stuffed olive first in the flour, then dip it into the beaten egg, followed by coating with breadcrumbs. For an extra crispy coating, repeat the egg dip and breadcrumb coating once more.
- Chill the breaded olives: Place the breaded olives on a plate and chill them in the refrigerator for 20–30 minutes to help the coating adhere better during frying.
- Heat the oil: In a deep skillet or saucepan, pour vegetable oil to about 2 inches depth and heat it over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure correct temperature.
- Fry the olives: Fry the olives in small batches to avoid overcrowding the pan, cooking each batch for 2–3 minutes or until they turn golden brown and crispy on the outside.
- Drain and serve: Use a slotted spoon to remove the fried olives from the oil, and drain them on paper towels to remove excess oil. Serve warm with optional lemon wedges or your favorite dipping sauce.
Notes
- Stuffed olives can be prepared and breaded a day ahead and stored covered in the refrigerator.
- For a lighter option, try air frying the breaded olives at 400°F for 8–10 minutes until golden and crispy.
- Experiment with different cheeses like mozzarella, gouda, or blue cheese for new flavor twists.
