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Fried olives with ricotta

Crispy, golden olives stuffed with creamy ricotta.
Bright lemony mayo and fresh herbs bring it all alive.
A warm, savory bite with a gentle kick.

snack ⏱ 25 min 275 kcal / portion 28.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Fried olives with ricotta
v5 · rb0e705f985 20260727Z1751 Fried Olives 🫒 1 piece garlic 1 piece lemon 260 g green olives with basil 1 l sunflower oil 🌀 mix ricotta filling and pipe into olives 🌀 fill and stuff olives with ricotta, ready for coating set up breading stations with flour, beaten eggs, and panko 🍽 roll stuffed olives in flour, egg, and panko 🍳 fry coated olives at 175°C until light brown, then drain 🌀 make lemon mayonnaise with remaining garlic and lemon juice, season with pepper 🍽 serve fried olives with lemon mayonnaise and lemon pieces 50 g ricotta 5 g parsley 5 g rosemary 25 g parmigiano reggiano ¼ tsp chili flakes 3 pieces egg 50 g wheat flour 100 g panko 3 tbsp mayonnaise ½ tsp lemon juice pepper to taste half · 0.5 pieces zest egg, wheat flour, panko sunflower oil remaining · 0.5 pieces mayonnaise, lemon juice, pepper pieces?
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Preparation steps

  1. mix ricotta filling and pipe into olives
  2. fill and stuff olives with ricotta, ready for coating
  3. set up breading stations with flour, beaten eggs, and panko
  4. roll stuffed olives in flour, egg, and panko
  5. fry coated olives at 175°C until light brown, then drain
  6. make lemon mayonnaise with remaining garlic and lemon juice, season with pepper
  7. serve fried olives with lemon mayonnaise and lemon pieces

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