Italian Fried Stuffed Olives (Print version)
Crispy Italian Fried Stuffed Olives filled with seasoned meat, parmesan, and aromatics, then breaded and fried until golden.
# Ingredients:
For the olives and filling
01 -
36 large pitted green olives, about 18 oz (510 g), drained and patted dry
02 -
1 tablespoon extra virgin olive oil
03 -
1/2 small carrot, finely chopped
04 -
1/2 celery stalk, finely chopped
05 -
1/4 small yellow onion, finely chopped
06 -
4 oz (115 g) ground beef
07 -
4 oz (115 g) ground pork
08 -
2 oz (55 g) ground chicken
09 -
1/3 cup (80 ml) dry white wine
10 -
1 large egg, lightly beaten
11 -
1/2 cup (50 g) finely grated Parmigiano Reggiano
12 -
1/4 teaspoon fine salt, plus more as needed
13 -
1/8 teaspoon black pepper
14 -
Pinch freshly grated nutmeg
15 -
1/2 teaspoon finely grated lemon zest
For breading and frying
16 -
1/2 cup (65 g) all-purpose flour
17 -
2 large eggs, beaten
18 -
1 1/2 cups (90 g) fine plain breadcrumbs
19 -
4 cups (950 ml) peanut oil or neutral frying oil
20 -
Lemon wedges, for serving
# Instructions:
01 -
Heat the olive oil in a skillet over medium heat. Add the carrot, celery, and onion and cook for 4-5 minutes, stirring often, until softened and fragrant.
02 -
Add the beef and pork and cook for 5 minutes, breaking them into small pieces. Add the chicken and cook until no pink remains.
03 -
Pour in the white wine and simmer for 6-8 minutes, until the liquid has mostly evaporated. Transfer the mixture to a bowl and cool for 15 minutes.
04 -
Stir in the beaten egg, Parmigiano Reggiano, salt, pepper, nutmeg, and lemon zest. The filling should be moist but firm enough to shape into small ovals.
05 -
Open each olive along one side and tuck in a small amount of filling. Press gently so the olive closes around the meat and looks rounded.
06 -
Roll each stuffed olive in flour, dip in beaten egg, then coat with breadcrumbs. Set on a tray while you heat the oil.
07 -
Heat the oil to 350 F in a deep pot. Fry the olives in small batches for 2-3 minutes, until deep golden and crisp. Drain briefly and serve hot with lemon wedges.
# Good to know:
01 -
Makes about 36 stuffed olives, enough for 6 appetizer servings.
02 -
The filling can be made up to 2 days ahead and refrigerated.
03 -
Breaded uncooked olives can be frozen and fried from frozen.