In The Kitchen: Stuffed Olives - - Tyler, Longview, Jacksonville |ETX News


In The Kitchen: Stuffed Olives

The Sport Zone:Fried Olives


1 lb. Asiago cheese
20 Dice ripe Olives
20 Stuffed Green Olives
1 Tsp. Wheat flour
1/2 lb. Dice Monterey jack cheese
1 Tsp. Onion powder
1 Tsp. Garlic powder
1 Bag Bread crumbs
Parsley Flakes
Leaf lettuce


2 Mixing bowls
1 Pair of tongs
1 Martini Glass
Tooth Picks


1.Mix the Asiago cheese, Dice Olives, Wheat flour, Dice Monterey jack cheese, Onion Powder in a bowl if you need more consistency add very little milk. It's just to keep the ingredients together.
2.In a separate bowl, mix the Bread crumbs and the Parsley Flakes add a very little vegetable oil shortening to keep it together.
3.Once you have both mixes ready , make small balls the same size as the Olives. It will be enough for around 40 or more depends on your size. Next bread the balls and set them on a small tray with wax paper for liner. Put in freezer for at least 2 hours before cooking.
4.Have vegetable oil hot ready to use at 350 F. Fry frozen for 2-1/2 to 3 min. max and it's ready.
**Caution: Ice crystals on frozen foods can cause spattering, when added to hot oil. Add product carefully.
5.Serve in a Martini glass!

Cut small leaf lettuce & put inside the Martini glass carefully combine fried Olives with Stuffed Green Olives and it a classic appetizer.

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