Fried Blue Cheese Stuffed Olives

 



¼ cup all purpose flour

1 large egg, beaten

½ cup breadcrumbs

1 teaspoon fresh rosemary, chopped

¼ teaspoon red pepper flakes

¼ teaspoon garlic powder

⅛ teaspoon black pepper

9.5 ounce jar of blue cheese stuffed olives, drained and patted dry

Vegetable oil for frying

1 sprig of rosemary for garnish


Put the flour in a shallow dish.  Pour the beaten egg into another shallow dish.  Mix the breadcrumbs with the rosemary, red pepper flakes, garlic powder and black pepper in a third  shallow dish.


Working in batches, coat the olive first in the flour, then dip in the beaten egg, then dip in the breadcrumb mixture, turning to coat. Set aside on a plate.


Heat ½ inch of vegetable oil in a large saucepan over medium heat.  Using a fry thermometer, heat to 375 degrees.  Add the breaded olives to the oil in batches and fry until golden.  This will take about 1 minute.  Turn the olives over and cook for another 30 seconds to make sure all sides are browned. Let the olives cool on a paper towel for 5 minutes before serving.  Place olives on a plate and garnish the plate with a sprig of rosemary. Serve.


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