Fried Blue Cheese Stuffed Olives

 

Fried Olives:

1 cup blue cheese stuffed olives

1 cup flour

1/4 teaspoon smoked paprika

1/4 teaspoon fine sea salt

1 egg , lightly beaten

1 cup plain breadcrumbs

4 cups vegetable oil

Sour Cream Dip:

1/2 cup sour cream

1/2 teaspoon smoked paprika

 

Drain olives well and dab dry with a paper towel. In a small bowl, combine flour, smoked paprika and fine sea salt. In another, lightly beaten egg and in the third, plain breadcrumbs. Dredge olives in the flour mix, then egg and finally plain breadcrumbs. Place in a freezer friendly container. Make sure olives are not touching one another and layers are separated by parchment or wax paper. Freeze for a minimum of one hour. In a medium saucepan, heat vegetable oil. Depending on the size you your pan, you might not need the whole 4 cups. Just fill it to about 1 -2 inches of oil. Heat over medium high heat.  Working in batches and using a metal spatula or fry spoon, lower olives into the hot oil. Do not crowd the pan, olives should not touch.  Fry for about 3 minutes, turning to brown. Remove to a paper towel lined plate to drain. If desired, you can keep them in the oven on a “warm” setting or 200 degrees. Before serving, mix sour cream with smoked paprika for sauce. Serve hot.