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roasted garlic and feta stuffed deep fried olives

★★★★★ 1
a recipe by
Jessica Flesch
Alexandria, VA

These savory bites of olives stuffed with feta and roasted garlic are always a hit at parties. The crunchy panko bread crumbs add the right amount of texture to this party friendly finger food. You'll be amazed at how the olives stay crunchy even after they've cooled down!

★★★★★ 1
serves 8-10
prep time 45 Min
cook time 5 Min
method Deep Fry

Ingredients For roasted garlic and feta stuffed deep fried olives

  • 2 can
    extra large pitted black olives
  • 1
    head of garlic
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    salt (divided)
  • 1/2 c
    all purpose flour
  • 1/4 c
    corn starch
  • 2 Tbsp
    instant potato flakes, dry
  • 1 1/8 tsp
    cayenne pepper
  • 1 c
    chilled club soda
  • 2 c
    panko bread crumbs
  • 2 c
    vegetable oil
  • 1 pt
    feta cheese (crumbled)

How To Make roasted garlic and feta stuffed deep fried olives

  • 1
    Preheat oven to 400 degrees.
  • 2
    Remove olives from the can, line a pan with papertowl, and place the olives on the pan. Dry each olive, make sure they are as dry as they can be. Then set aside.
  • 3
    Cut the top quarter off the top of the head of the garlic bulb. Place it in a pie pan and drizzle the top with the olive oil. Sprinkle with 1 tsp salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 30 minutes.
  • 4
    Meanwhile, place panko bread crumbs in a shallow bowl and heat oil in a deep fryer or large saucepan to 350 degrees.
  • 5
    Once the garlic is done roasting, squeeze the the roasted garlic bulbs out and mix with feta in a food processor until smooth.
  • 6
    Using a pastry bag fitted with a plain large round tip, fill each olive with the garlic and feta mixture.
  • 7
    Place a toothpick width-wise through each olive. Dip each filled olive into the wet batter, then into the panko bread crumbs, and set aside until all olives are covered in the panko.
  • 8
    Deep fry each olive for about 3-5 min until the olives turn a nice golden color. Remove from oil, sprinke with salt immediately, then set aside to cool for 5 min, then serve.

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