Bleu Cheese Olive Poppers

1. 1

   In a medium mixing bowl, whisk together ice water, tempura batter mix, and cayenne pepper just until large lumps disappear.

2. 2

   Batter will be lumpy; set aside.

3. 3

   In a small bowl, combine sour cream, ranch dressing, and hot sauce; set aside.

4. 4

   Heat oil in saucepan to 375 degrees F.

5. 5

   Pat dry olives with paper towels.

6. 6

   Dip olives into tempura batter, slightly shake off excess, and carefully slide into oil.

7. 7

   Do not crowd the pan.

8. 8

   Fry for 3 to 5 minutes, until golden.

9. 9

   Remove with slotted spoon and drain on paper towels.

10. 10

    Skim batter pieces from oil between batches.

11. 11

    Serve with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.