Snack
Crispy Ricotta-Stuffed Olives
40 minServes 4Nutri-Score C€€
C
40 min
40 minCrispy Ricotta-Stuffed Olives
what you need
Ingredients
ricotta (heaped tablespoons)Dairy90 g
roasted garlic cloves (roasted)Produce3 pieces
thyme (finely chopped)Produce5 g- rosemary (finely chopped)Produce5 g
parsley (finely chopped)Produce10 g
Parmesan (grated)Dairy40 g
smoked paprika (ground)Spices2 g- onion granulesSpices2 g
- garlic granulesSpices2 g
- chilli flakesSpices1 g
- ground nutmeg (ground)Spices500 mg
saltSpices3 g
black pepper (cracked)Spices2 g
green olives (pitted, drained)Pantry300 g
flourPantry60 g- eggs (beaten)Dairy2 pieces
- panko breadcrumbsBakery50 g
- vegetable oil (for shallow frying)Pantry500 ml
- flaky salt (to serve)Spices2 g
lemon (cut into wedges)Produce1 piece
per serving
Nutrition
265kcal
- Carbs
- 16 g
- Proteins
- 7 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl ×3
Piping bag
Frying pan
Slotted spoon
step by step
Method
- Step 1
Make the ricotta filling
- Mix the ricotta, roasted garlic, chopped thyme, rosemary and parsley, Parmesan and all the seasonings together in a bowl until well combined.
- Taste and adjust the seasoning.
- Step 2
Stuff the olives
- Transfer the filling to a piping bag.
- Pipe the filling into the drained olives, filling them generously.
- Step 3
Set up the breading station
- Place the flour in one bowl, the beaten eggs in a second and the panko breadcrumbs in a third.
- Roll each stuffed olive in flour, then egg, then breadcrumbs, pressing the crumbs on well.
- Step 4
Shallow fry
- Heat the vegetable oil in a pan over high heat.
- Fry the olives in batches until golden and crisp.
- Step 5
Serve
- Drain on kitchen paper.
- Sprinkle with flaky salt and serve with lemon wedges and a cold beer.
most cooked first