Ingredients
- 1/2 cup part-skim Ricotta Cheese, room temperature
- 1 oz Gorgonzola Cheese, room temperature
- 1 tsp Dried Thyme Leaves
- 1 can Cento Pitted Green Olives (6 oz), drained and rinsed
- 1/4 cup Anna TIPO 00 Flour, for dredging
- 1 Egg, lightly beaten
- 1/2 cup Cento Plain Bread Crumbs
- Cento Blended Italian Style Oil, for frying
- 1 1/2 tsp Lemon Zest
Directions
*This recipe will require a piping bag or large sandwich bag with small piece of corner cut off* In a small bowl combine both types of cheese, thyme and lemon zest. Scoop mixture into piping bag and carefully fill each olive. Pour flour into a small bowl and in a separate bowl, add the beaten egg. Place breadcrumbs in a third bowl. Dip olives in flour, covering completely, then submerge in egg mixture, allowing excess to drip off and transfer to bread and coat completely. Transfer to breadcrumbs and evenly coat, repeating for all olives. Fill heavy-bottomed saucepan 1/3 of the way, heating oil over medium heat. Drop olives in oil and fry until golden brown, about 1 minute. Remove from oil and place on a paper towel to absorb excess oil. Serves 4-6.
