Chorizo-Stuffed Fried Olives
Chorizo-Stuffed Fried Olives is a hor d'oeuvre that serves 60. For 28 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 58 calories. A few people made this recipe, and 67 would say it hit the spot. A mixture of flour, kosher salt, panko breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 9%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Cook the Book: Fried Stuffed Olives, Spicy Cheese-Stuffed Fried Olives, and Fried Green Olives Stuffed with Blue Cheese.
Servings: 60
Preparation duration: 60 minutes
Ingredients:
1/4 cup smoked almonds
1/2 teaspoon cayenne pepper
4 ounces cream cheese, softened to room temperature
2 ounces cured Spanish chorizo, finely diced
2 large eggs, beaten
1/2 cup all-purpose flour
Kosher salt
60 large green Sicilian olives, pitted (about 1 quart)
1 cup panko breadcrumbs
Vegetable oil, for frying
Equipment:
food processor
pastry bag
pot
bowl
Cooking instruction summary:
In a food processor, pulse the almonds and chorizo until very finely chopped. Add the cream cheese, season with salt, and pulse to combine. Using a pastry bag, or a resealable bag with one corner cut off, fill each olive with as much of the filling as possible. Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350 degrees F. Set up three bowls. Put the flour and cayenne in one, the beaten egg in another, and the panko in the last. Roll each olive in the flour to coat completely, shaking off any excess; then dip in the egg to coat; and, finally, roll in the panko. Carefully add the olives, about 10 or so at a time, to the oil. Fry the olives until golden brown, about 3 minutes. Transfer to a paper-towel-lined plate to absorb any excess oil, and season with salt as they come out of the fryer. Repeat until all of the olives are fried. Serve warm.
Step by step:
1. In a food processor, pulse the almonds and chorizo until very finely chopped.
2. Add the cream cheese, season with salt, and pulse to combine. Using a pastry bag, or a resealable bag with one corner cut off, fill each olive with as much of the filling as possible.
3. Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350 degrees F.
4. Set up three bowls.
5. Put the flour and cayenne in one, the beaten egg in another, and the panko in the last.
6. Roll each olive in the flour to coat completely, shaking off any excess; then dip in the egg to coat; and, finally, roll in the panko. Carefully add the olives, about 10 or so at a time, to the oil. Fry the olives until golden brown, about 3 minutes.
7. Transfer to a paper-towel-lined plate to absorb any excess oil, and season with salt as they come out of the fryer. Repeat until all of the olives are fried.
8. Serve warm.
Nutrition Information:
covered percent of daily need
