Cheese and Bacon Stuffed Olive Recipe
Quark and Bacon Stuffed Deep-Fried Olives
Makes 18 to 24 olives
1 (6-ounce) jar Hemme Brother's Quark
2 slices Fantasma's Finest Shoulder Bacon, cooked to desired doneness
Snipped chives
18-24 jumbo martini olives, dried with paper towel
All-purpose flour
1 egg
Breadcrumbs, panko or Italian
Canola oil
In a food processor fitted with a metal blade, combine quark, bacon and a tablespoon or so of chives. Spoon the mixture into a pastry bag fitted with a star tip. Fill each hole in the olive with quark mixture.
Set up a trio of ramekins: In the first one, place flour. In the second, whisk and egg and a tablespoon of water. In the third, fill with breadcrumbs. Roll each stuffed olive in the flour, egg and breadcrumbs until well coated. Place olives in the refrigerator for 15 minutes.
In a large saucepan, heat oil until it registers 350° F. on a deep-fry thermometer. Using a spoon, carefully lower six olives, or fewer (do not crowd), into the oil and allow to fry until golden brown, about 1 minute. Remove the olives from the oil and allow to drain on paper towels.
If you have quark filling leftover, try our Quark and Bacon Phyllo Bites.
