Panko and Blue Cheese Olive Sumbishiz
photo by Sandi From CA
- Ready In:
- 22mins
- Ingredients:
- 9
- Yields:
-
24 olive
ingredients
- 283.49 g jar large pitted green olives (about 24 olives)
- 59.14 ml blue cheese
- 1182.95 ml peanut oil (approx., for frying)
- 177.44 ml all-purpose flour
- 2 large eggs, lightly beaten
- 177.44 ml panko breadcrumbs, flakes
- fresh ground pepper
- 24 slivered almonds (optional)
- Emeril's Original Essence (optional)
directions
- ** OPTIONAL ** If you’re using the almonds, season them with Essence of Emeril and toast them in a single layer in 350F oven until lightly browned; about 6 minutes being careful not to burn. Cool slightly, then form a bit of blue cheese around an almond sliver and stuff into an olive. Repeat with remaining stuffing/olives.
- ** OTHERWISE ** Stuff about ½ teaspoon blue cheese into each olive.
- Place lightly beaten eggs in Bowl #1.
- Season flour with pepper and place in Bowl #2.
- Place the panko in Bowl #3.
- Dredge olives, one at a time, through Bowl #1, then Bowl #2, back to Bowl #1, and finally through Bowl #3. (Eggs, flour, eggs, panko) You may need a fork to rescue the slippery olives from the egg. Handle gently and let any excess material fall/drip off before moving to the next bowl.
- Place coated olives on plate, cover loosely with wrap and chill for at least 2 hours.
- When ready to continue, heat oil in a deep fryer or stock pot to 375F degrees.
- Fry uncrowded olives in skillet for 2-3 minutes or until medium-brown, then drain on brown paper bag or paper towels.
- Inhale said olives before anyone gets home and prepare to look innocent.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California