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- vegetable oil (for frying)
- 1/4 cup ricotta cheese, room temperature
- 2 ounces chevre cheese, room temperature (fresh goat cheese)
- the leaves from 3 stems thyme
- 1/2 lemon, zest of
- 1 cup flour
- 1 cup seltzer water (Perrier)
- 2 tablespoons seltzer water (Perrier)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 40 nicoise olives, pitted
- 40 large green olives, pitted
- 1Fill a cast iron skillet at least 1 inch deep with vegetable oil. Heat over medium heat, and bring to 350°F.
- 2Meanwhile, make the filling. Mix together the ricotta, chevre, thyme, and lemon zest. Season lightly with salt and pepper.
- 3Make the batter, by whisking together the flour, Perrier, baking powder, and salt.
- 4Dip the black olives in the batter, and fry in batches. They will be golden and puffed in 30 to 60 seconds.
- 5Meanwhile, fit a baggie with a pastry tip, and fill with the ricotta mixture. Pipe the green olives with just a bit of the stuffing. Then, dip them in the batter as with the black olives, and fry 60 to 90 seconds.
- 6Drain all the olives on paper towel, and sprinkle with fleur de sel or sea salt, and serve with lemon wedges for squeezing.
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Nutritional Facts for Nicoise Fried Olives
Serving Size: 1 (51 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 96.3
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 2.1 g
- Cholesterol 9.5 mg
- Sodium 240.9 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.4 g
- Sugars 0.2 g
- Protein 4.0 g
The following items or measurements are not included:
lemons, zest of