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Deep-Fried Olives Stuffed with Anchovy and Goat’s Cheese

by Eleanor Steafel, featured in The Art of Friday Night Dinner

Published by Bloomsbury

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

The Art of Friday Night Dinner

Image of Eleanor Steafel's Deep-Fried Olives — Photo by Sophie Davidson

Ingredients

Makes: roughly 40

Metric U.S.

210 grams soft goat's cheese
8 salt-cured anchovies (finely chopped)
40 very large pitted olives
120 grams plain flour
1 large egg
80 grams panko breadcrumbs
plenty of neutral cooking oil (for deep-frying)
freshly cracked black pepper
flaky salt to serve (optional)

210 grams soft goat's cheese
8 salt-cured anchovies (finely chopped)
40 very large pitted olives
120 grams all-purpose flour
1 large egg
80 grams panko breadcrumbs
plenty of neutral cooking oil (for deep-frying)
freshly cracked black pepper
flaky salt to serve (optional)

Method

Deep-Fried Olives Stuffed with Anchovy and Goat’s Cheese is a guest recipe by Eleanor Steafel so we are not able to answer questions regarding this recipe

Put the goat’s cheese, anchovies and plenty of black pepper in a bowl and mash them together with a fork. Use your fingers (or a combination of your fingers and a teaspoon) to cram as much goat’s cheese as you can get into the olives. It’s a bit fiddly but just pack in as much as you can. Don’t worry about neatness – the olives will get covered in batter and crumbs.
Beat the flour with the egg, then slowly pour in about 60ml of water – or enough to get a thick batter, roughly the consistency of American pancake mix. Put the breadcrumbs in a shallow bowl.
Dunk the olives in the batter, then the crumbs, fully coating them in each. Lay the stuffed olives on a baking tray and put them in the fridge for 1 hour to firm up.
Pour your frying oil into a deep pan over a medium heat, or into a deep-fat fryer. Don’t fill the pan or fryer more than half the way up. Put something like a nugget of bread or potato in the pan. When it rises to the surface and is bubbling and clearly frying, the oil is hot enough.
Fry the olives in batches, lowering them into the oil with a slotted spoon so the oil doesn’t splash back at you. When golden brown (about 2 minutes), transfer them to a baking tray or plate lined with kitchen paper. Sprinkle with flaky salt, if you like, and serve with cocktail sticks for people to spear them with.

Put the goat’s cheese, anchovies and plenty of black pepper in a bowl and mash them together with a fork. Use your fingers (or a combination of your fingers and a teaspoon) to cram as much goat’s cheese as you can get into the olives. It’s a bit fiddly but just pack in as much as you can. Don’t worry about neatness – the olives will get covered in batter and crumbs.
Beat the flour with the egg, then slowly pour in about 60ml of water – or enough to get a thick batter, roughly the consistency of American pancake mix. Put the breadcrumbs in a shallow bowl.
Dunk the olives in the batter, then the crumbs, fully coating them in each. Lay the stuffed olives on a baking tray and put them in the fridge for 1 hour to firm up.
Pour your frying oil into a deep pan over a medium heat, or into a deep-fat fryer. Don’t fill the pan or fryer more than half the way up. Put something like a nugget of bread or potato in the pan. When it rises to the surface and is bubbling and clearly frying, the oil is hot enough.
Fry the olives in batches, lowering them into the oil with a slotted spoon so the oil doesn’t splash back at you. When golden brown (about 2 minutes), transfer them to a baking tray or plate lined with kitchen paper. Sprinkle with flaky salt, if you like, and serve with cocktail sticks for people to spear them with.