Imagine the perfect party appetizer: salty, crispy prosciutto, bursting with the briny flavor of olives, all encased in a delightfully crunchy, golden-brown shell. These deep-fried prosciutto-stuffed olives are exactly that – a sophisticated yet surprisingly simple treat that will impress your guests and vanish from the platter in minutes. Forget boring snacks; these little bites deliver a complex and irresistible flavor combination, perfectly balancing savory and salty notes with a satisfying textural contrast.
The secret lies in the simple yet effective preparation, showcasing the natural deliciousness of high-quality ingredients. We'll guide you through each step, ensuring perfectly stuffed olives and a flawlessly crispy result. Ready to elevate your appetizer game? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Bowls
- Plates
- Whisk
- Deep Fryer or large pot
- Kitchen Thermometer
Ingredients
- Jumbo pitted black olives
- Jumbo pitted green olives
- Prosciutto
- Eggs: 3
- Flour
- Italian seasoned breadcrumbs
- Canola oil
Step-by-Step Instructions
Step 1. Prepare the Olives and Breading
- Take a piece of prosciutto and roll it up slightly. Stuff as much as possible into each olive.
- Place flour on a plate. Dip each stuffed olive in the flour, then in the egg wash, and finally in the breadcrumbs.
Step 2. Prepare the Egg Wash and Heat the Oil
- Whisk three eggs in a bowl.
- Heat canola oil in a deep fryer or large pot to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
Step 3. Fry the Olives
- Carefully drop a few olives into the hot oil. Fry for 1.5-2 minutes, until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels.
Step 4. Serve
- Serve immediately and enjoy!
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Use both black and green olives for a variety of flavors.
- Don't overcrowd the fryer; fry in batches to ensure even cooking and crispiness.
- Keep a close eye on the olives while frying, as they can burn quickly.
- The flour helps the egg wash adhere to the olives, ensuring a good breadcrumb coating.
Nutrition
- Fat: 20-25g
- Carbs: 5-10g
- Protein: 5-8g
FAQs
1. Can I use different types of olives?
Yes! Experiment with Castelvetrano, Kalamata, or any olive you enjoy. Just make sure they're firm enough to hold their shape during frying.
2. How do I store leftover olives?
Store leftover fried olives in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They're best enjoyed fresh, though!
These crispy prosciutto-stuffed olives are the perfect addition to any gathering, offering a sophisticated yet effortless appetizer experience. Their irresistible combination of salty, crispy, and briny flavors will leave your guests wanting more. So, gather your ingredients and get ready to impress!