Cheddar Stuffed Deep Fried Olives

Servings

6

Prep Time

15 minutes

Cook Time

10 minutes

Indulge in the savory delight of cheddar-stuffed deep-fried olives, perfect for a fun appetizer or snack. Each olive is filled with cheddar cheese, then coated with batter and fried until golden perfection. Paired with a creamy herb yogurt or sour cream dip, this dish balances richness with a tangy touch, making it irresistible. Perfect for gatherings or a cozy night in, these cheesy bites are sure to be a crowd-pleaser!

Ingredients

For the dipping sauce

½ cup Cabot Plain Greek Yogurt or Cabot Sour Cream
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh herbs (your choice)

For the olives and frying

2 - 3 ounces Cabot Extra Sharp Cheddar, cut into ¼-inch by ½-inch pieces
½ pound pitted Castelvetrano olives
3 cups (or 1–2 inches) oil, for frying (e.g., vegetable or canola oil)
1¾ cup self-rising flour, divided
2 tablespoons cornstarch
½ teaspoon baking powder
1 cup cold IPA or beer of your choice

Directions

COMBINE yogurt or sour cream, salt, pepper, lemon juice, and chopped herbs in a small bowl. Mix until smooth and set aside.
INSERT one piece of cheddar cheese into each olive and set aside.
HEAT 3 cups of oil (or 1 to 2 inches) in a high-sided pot to 350°F.
WHISK together 1 cup self-rising flour, cornstarch, baking powder, and cold beer until smooth in a medium bowl to make wet batter.
PLACE ¾ cup self-rising flour in a shallow bowl to make dry batter.
ROLL the stuffed olives in batches, in the dry batter to coat. Dip them into the wet batter, ensuring they are evenly coated. Use a fork to remove excess batter.
DROP the coated olives carefully into the hot oil in small batches. Fry until golden brown, then remove with a slotted spoon and place on a paper towel-lined plate to drain.
SERVE the fried olives with the prepared dipping sauce and hot honey or an additional sauce, if desired.