RICOTTA STUFFED CRISPY OLIVES
Ingredients:
- 1 jar Pepper-stuffed green olives
- 150gr Ricotta
- Zest and juice of a lemon
- 1 tbs Fresh tarragon
- 2 tbs Flour (for coating)
- 2 Eggs (for coating)
- 1 cup Breadcrumbs (for coating)
- 2 cups Oil (for frying)
- 2 tbs Aioli (to serve)
Method:
1. Carefully remove the pepper filling from the green olives and set it aside in a bowl.
2. In a food processor, combine the ricotta, pepper filling, tarragon, lemon zest and juice, and breadcrumbs. Blitz the mixture until smooth and well combined.
3. Transfer the ricotta mixture into a squeeze bottle for easy filling.
4. Take each olive and fill it with the ricotta mixture using the squeeze bottle.
5. Coat the filled olives in flour, followed by the beaten egg, and then breadcrumbs, ensuring they are evenly coated.
6. Heat a pot or pan with oil for deep frying. Once the oil is hot, fry the olives in batches until they become crispy and golden brown.
7. Remove the fried olives from the oil and drain them on a paper towel to remove any excess oil.
8. Serve the ricotta-stuffed crispy olives hot, accompanied by aioli for dipping.