Mozzarella-Stuffed Fried Olives with Whipped Ricotta & Hot Honey
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Ingredients
Fried Olives
- 24 large Castelvetrano olives, pitted
- 4 oz. low-moisture mozzarella, cut into small cubes
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1.5 cups panko bread crumbs
- 1/4 cup finely grated parmesan
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- Neutral oil, for frying
- Flaky sea salt
Whipped Ricotta
- 1 cup whole milk ricotta
- 1 tbsp extra-virgin olive oil
- 1 tbsp hot honey
- 1 tsp lemon zest
- 1/2 tsp flaky sea salt
- Fresh cracked black pepper
To Finish
- Hot honey
- Fresh basil or parsley
- Grated parmesan
- Lemon zest
Instructions
- Stuff the Olives: Tuck a small cube of mozzarella into each olive. If needed, make a small slit to fit the cheese.
- Freeze: Arrange on a parchment-lined tray and freeze for 20–30 minutes.
- Prepare the breading: In one bowl add the flour. In a second bowl whisk the eggs. In a third bowl combine the panko, Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
- Bread the olives: Coat each olive in flour, dip into the egg, then coat well in the panko mixture.
- Fry: Heat 2–3 inches of neutral oil to 350°F. Fry the olives in batches for 1–2 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate and season with flaky sea salt.
- Make the whipped ricotta: Add the ricotta, olive oil, hot honey, lemon zest, salt, and pepper to a food processor. Blend until smooth and fluffy.
- Assemble: Spread the whipped ricotta onto a serving plate or shallow bowl. Top with the fried olives, drizzle generously with hot honey, then finish with grated Parmesan, fresh herbs, and a little extra lemon zest.
Hosting Tip: Serve immediately while the mozzarella is still warm and stretchy. Pair with a dirty martini, crisp Pinot Grigio, or an Aperol Spritz for the ultimate happy hour spread.