Crispy Blue Cheese Stuffed Olives with Lemon Vermouth… | Roland Foods

Ingredients

• 2 cups Roland® Blue Cheese Stuffed Olives
• 1 cup Roland® Panko
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 2 large eggs, beaten
• Roland® Grapeseed Oil , for frying
• 2 tablespoons Roland® Grained Dijon Mustard
• 1/4 cup mayonnaise
• 1 tablespoon vermouth
• 1 tablespoon Roland® Super Nonpareille Capers , chopped
• 1 tablespoon Roland® Cornichons , chopped
• 1 tablespoon Roland® Pickled Red Onions , minced
• 1 clove fresh garlic, minced
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon Roland® Fine Sea Salt
• Lemon wedges
• Fresh Italian parsley
• Roland® Lemon Wraps
• Roland® Cornichons
• Drain the Roland Blue Cheese Stuffed Olives and pat dry. Set up a breading station: one plate with flour mixed with cornstarch, another with beaten eggs, and a third with Panko
• Roll each olive in the flour mixture, dip into the beaten egg, and coat evenly with Panko. Place the breaded olives on a parchment-lined tray.
• Heat Roland Grapeseed Oil in a deep pan or fryer to 350°F. Fry the olives in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels