Italian Fried Olives

1. 1

   In a small bowl, mash gorgonzola, ricotta, thyme, and lemon zest with a fork until no lumps of gorgonzola remain.

2. 2

   Spoon mixture into a small pastry bag fitted with a 1/4-inch-round plain tip (or spoon into a plastic 1-quart food storage bag; gather mixture into one corner of the bag and snip off a small opening).

3. 3

   Pipe cheese mixture into each olive.

4. 4

   Put flour and bread-crumbs on separate pieces of waxed paper.

5. 5

   Lightly beat egg in a small bowl.

6. 6

   Dredge each olive in flour, then coat in egg; remove olive from egg with a fork, letting excess drip off, then roll in breadcrumbs to coat.

7. 7

   Heat 1-1/2 cups of oil in a heavy-bottomed 1-quart saucepan over medium heat, until a deep-frying thermometer registers 350F.

8. 8

   (If you don't have a thermometer, toss in a cube of bread when you start heating the oil; it will brown in about 3 minutes--when it does, the oil is ready.)

9. 9

   Fry olives for 30 to 45 seconds each, until golden brown.

10. 10

    Drain olives on paper towels.

11. 11

    Cool for at least 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.