Fried stuffed olives

Fried stuffed olives

Recipe for quick preparation of tasty appetizer fried olives stuffed with blueberry jam necessary products

Many years ago my mother make me podtiknada nice appetizer with fried stuffed olives. I’m surprised friends for dinner, but is far from common recipes that do.

True, until they fill quietly look half film and tested for annealing of patience usually miss. There posts of recipes that delayed for years because of their tricky performance (due rarely done), or “beautiful” pictures that do. But here is a combination of the two: Not that these are the very beauty, but still are.

These days vaodushevleno colleague told me how delicious were inside with melted cheese and topped with blueberry jam. It has as cheese, can no blueberry jam ๐Ÿ™‚ How could you ๐Ÿ™‚
Needed are:
olives (necessarily larger) pitted
flour, breadcrumbs, eggs Breaded

fried olives stuffed with blueberry jam

Many years ago my mother make me podtiknada nice appetizer with fried stuffed olives

melted cheese or minced meat, a little grated cheese or parmesan, salt, pepper,
frying oil – oil bath.
The olives are flooded with boiling water and leave to stand for about an hour. Drain on kitchen paper upside down. Filled with melted cheese. Minced meat stew in a small saucepan with 1-2 tablespoons fat until crumbs.

Season and confused with grated cheese / parmesan. The mixture was placed in a syringe with a nozzle whose opening is about the size of the opening of the olives. It is most easily filled. If you do not have syringe can be cut in half lengthwise and so fill and then – closed. Slower, but it becomes.

Taking the fair, do not appear to have been cut ๐Ÿ™‚ go because of a bite. Oval is consistently flour into beaten eggs (enough for two 3 bowls olives) and breadcrumbs. Fry in hot oil until golden color of moderate heat and are removed with a slotted spoon to paper towels.
*** Breading can be paste fillet fritters (flour, eggs and beer) and become like buhtichki ๐Ÿ™‚ thicker. But so are more crispy.

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