LABANE STUFFED FRIED KALAMTA OLIVES
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- 2 cups pitted kalamata olives
- 1/2 cup labane cheese
- 2 tsp. Cayenne pepper
- 2 tsp. Granulated garlic
- 4 cups panko breadcrumbs (or any UNSEASONED crumbs)
- 5 eggs
- 1/4 cup milk
- 2 cups flour
- 1 tbsp granulated garlic
- 2 tsp cayenne pepper (optional but recommended)
- 1 & 1/2 cups canola or grape seed oil
- (I know it says cayenne and garlic twice… keep reading!)
- *6-8 cups Butter lettuce
- *3 radishes, thinly sliced
- *3 cucumbers, halved, seeds removed, sliced
- *Balsamic and shallot vinaigrette
- Place labane in a bowl along with the first amounts of cayenne pepper and granulated garlic
- Mix well until they are combined.
- Place mixture in a small ziplock bag and cut a tiny tiny piece of one of the corners.
- Insert the cut corner into the top of each olive and gently squeeze until the olive is stuffed.
- Set aside to prepare the breading station.
- Place oil in a small sauce pan over medium high to begin heating.
- Place flour in a shallow dish and combine with granulated garlic and cayenne.
- In another shallow dish combine the eggs and milk. Whisk until they are well blended.
- In the last shallow dish, add the bread crumbs.
Take olives (you can do a few at a time) and bread them
- (Yes, egg and bread twice. Because. Crunch.)
- Gently drop a few olives into the oil and fry for about 1-1&1/2 minutes until they are lightly golden.
- Place fried olives on a paper towel lined baking sheet for a minute.
- Serve immediately.
- I like to serve these as the crouton and cheese element of a greek salad. Place all the vegetables into a bowl or onto a platter. Drizzle dressing over the veggies then pile on the fried olives!
- Once the olives are breaded place them in a Tupperware or baking dish. If layering the olives, place a piece of parchment paper between the layers. Freeze immediately. To cook, just take them out of the freezer and fry. Don’t wait for them to defrost!
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