Fried Stuffed Olives with Calabrian Chili Mayo
SERVES: 6-8
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
COURSE: Snack/Hors D’Ouevres
This fun snack is perfect for your next cocktail party. The rich fried olives — stuffed with a cheese-and-mortadella mix — are beautifully balanced by the accompanying dipping sauce, which is brightened up with lemon and a spicy kick from Calabrian chilis. Serve them with a chilled martini or a glass of wine for a sophisticated hors-d'œuvre.
Ingredients
- 1 cup mayonnaise
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 2 Tbsp Calabrian chilis, minced
- 2 jars pitted Citarella Castelvetrano Olives, drained
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- 4 oz mortadella
- 1/2 cup ricotta
- 1/4 cup Parmigiano Reggiano
- 1 cup flour
- 2 egg, whisked
- 2 cups seasoned breadcrumbs.
- Neutral oil, for frying
Instructions
- In a small bowl, mix together mayo, lemon juice, lemon zest, and Calabrian chili. Season with salt and pepper and set aside.
- In the bowl of a food processor, pulse garlic with basil. Add mortadella and blend for one minute. Then add ricotta and parmigiano, pulse until just combined. Transfer mixture to a Ziplock bag. Cut a small corner off the bottom of the bag to use like a piping bag.
- Squeeze the mixture out of the piping bag into the opening of the olive until the olive is just filled, place on parchment lined baking sheet. Continue until all olives are filled. Freeze olives for 10-15 minutes.
- Warm oil in frying pan over medium-high heat.
- Meanwhile, set up your breading station: 1 shallow bowl with flour, 1 shallow bowl with whisked eggs, 1 shallow bowl with seasoned breadcrumbs. Start breading by tossing a few olives in the flour, tapping off any excess. Roll in whisked eggs then finish in seasoned breadcrumbs, tapping off excess. Place breaded olives on parchment lined baking sheet.
- Check oil is ready for frying by placing the tip of a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready.
- Fry the olives in batches for roughly 5 minutes until golden brown. Transfer to rack to drain and cool slightly.
- Serve fried olives with the Calabrian chili mayo and enjoy!
.
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
