Deep-Fried Stuffed Olives with Chorizo and Feta Dip Recipe
Introduction
These deep-fried stuffed olives combine salty olives, spicy chorizo, and creamy feta for an irresistible appetizer. Crispy on the outside and bursting with flavor inside, they are perfect for parties or a tasty snack.
Ingredients
- 300g large pitted olives
- Chorizo, sliced into tiny rectangles (half the size of the olive hole), same number as olives
- Feta, sliced into tiny rectangles (half the size of the olive hole), same number as olives
- 100g plain flour
- 2 eggs, whisked
- 150g breadcrumbs
- Vegetable oil for frying
- 100g sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Handful of chives, finely chopped
- 1/2 tsp black pepper
Instructions
- Step 1: Prepare the chorizo and feta by chopping them into tiny rectangles roughly half the size of the olive holes.
- Step 2: Pinch one piece of chorizo and one piece of feta together, then stuff each olive with this mixture. Set them aside once done.
- Step 3: Set up three bowls: one with plain flour, one with the whisked eggs, and one with breadcrumbs.
- Step 4: Coat each stuffed olive first in flour, then dip into the egg, and finally roll in breadcrumbs. Repeat for all olives and set aside.
- Step 5: Heat vegetable oil in a frying pan over medium heat until it is about a few centimeters deep, enough to half-cover the olives.
- Step 6: Test the oil temperature by dropping in one olive—if it sizzles, the oil is ready. Fry the olives for 3-4 minutes on each side until golden brown.
- Step 7: Remove the olives and place them on kitchen paper to drain any excess oil.
- Step 8: To make the dip, combine sour cream, mayonnaise, minced garlic, chopped chives, and black pepper in a small bowl.
- Step 9: Let the olives cool slightly before serving with the prepared dip. Enjoy!
Tips & Variations
- For an extra kick, add a pinch of smoked paprika to the breadcrumb coating before frying.
- Use spicy or mild chorizo based on your preference to adjust the heat level.
- Serve with a squeeze of fresh lemon juice on top for a bright finish.
Storage
Store leftover fried stuffed olives in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 180°C (350°F) for 5-7 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives for this recipe?
Large, firm pitted olives work best to hold the filling and coating. Smaller or very soft olives may not hold up well during frying.
Is there a vegetarian alternative to chorizo I can use?
Yes, you can substitute with smoked paprika-seasoned firm tofu or sun-dried tomatoes for a vegetarian twist that maintains a flavorful filling.
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Deep-Fried Stuffed Olives with Chorizo and Feta Dip Recipe
- Total Time: 32 minutes
- Yield: Approximately 30 stuffed olives 1x
Description
These deep-fried stuffed olives are an irresistible appetizer featuring large pitted olives filled with a savory combination of chorizo and feta cheese, coated in a crispy breadcrumb crust, and served with a creamy garlic chive dip. Perfectly golden and crunchy on the outside with a juicy, flavorful center, they make an impressive party snack or appetizer.
Ingredients
Stuffed Olives
- 300g large pitted olives
- Chorizo, sliced into tiny rectangles (half the size of the olive hole), quantity matching number of olives
- Feta, sliced into tiny rectangles (half the size of the olive hole), quantity matching number of olives
Breading
- 100g plain flour
- 2 eggs, whisked
- 150g breadcrumbs
- Vegetable oil for frying (enough to half cover the olives in pan, approx. 300-400ml)
Dip
- 100g sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Handful of chives, finely chopped
- 1/2 tsp black pepper
Instructions
- Prepare the fillings: Chop the chorizo and feta into tiny rectangles about half the size of the pitted olive hole, ensuring you have enough pieces to match each olive.
- Stuff the olives: Pinch together one piece of chorizo and one piece of feta and carefully stuff this combination into each olive. Set the stuffed olives aside once done.
- Set up the breading stations: Place the flour in one bowl, the whisked eggs in a second bowl, and the breadcrumbs in a third bowl to prepare for coating the olives.
- Coat the olives: Dredge each stuffed olive first in flour, then dip into the whisked eggs, and finally roll in the breadcrumbs until fully coated. Repeat this for all olives and set them aside.
- Heat the oil: Place a frying pan on medium heat and add enough vegetable oil to cover the olives halfway (about a few centimeters deep). To test if the oil is ready, drop in a test olive; if it sizzles, the oil is hot enough.
- Fry the olives: Carefully add all the coated olives into the hot oil. Fry each side for approximately 3 to 4 minutes until the breading is golden and crispy.
- Drain excess oil: Remove the olives from the pan and place them on kitchen paper towels to soak up any excess oil.
- Prepare the dip: In a small serving bowl, mix together sour cream, mayonnaise, minced garlic, chopped chives, and black pepper until well combined.
- Serve and enjoy: Once the olives have cooled slightly, serve them alongside the creamy garlic-chive dip for a delicious appetizer experience.
Notes
- Ensure the chorizo and feta pieces fit comfortably inside the olives without bursting them.
- Maintain medium heat while frying to avoid burning the breadcrumbs before the filling heats through.
- Use a thermometer or test olive to prevent overheating oil, which can cause excessive oil absorption or burning.
- These stuffed olives are best served fresh and warm for optimal texture and flavor.
- Leftover dip can be refrigerated for up to two days; however, the olives are best consumed immediately after frying.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: deep fried stuffed olives, chorizo stuffed olives, feta stuffed olives, appetizer recipe, crispy stuffed olives, Mediterranean snacks
