Deep-Fried Stuffed Olives with Chorizo and Feta Dip Recipe
These deep-fried stuffed olives combine savory chorizo and creamy feta inside large pitted olives, coated in a crispy breadcrumb crust. Served with a tangy garlic chive sour cream and mayonnaise dip, they make a perfect appetizer or party snack bursting with bold flavors and delightful textures.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 30 stuffed olives 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Olives and Filling
- 300g large pitted olives
- Chorizo, sliced into tiny rectangles (half the size of the pitted olive hole), as many pieces as olives
- Feta, sliced into tiny rectangles (half the size of the pitted olive hole), as many pieces as olives
Breading
- 100g plain flour
- 2 eggs, whisked
- 150g breadcrumbs
- Vegetable oil for frying (enough for a few centimetres depth in pan)
Dip
- 100g sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Handful of chives, finely chopped
- 1/2 tsp black pepper
Instructions
- Prepare filling: Chop the chorizo and feta into tiny rectangles approximately half the size of the olive holes. You need one piece of each per olive.
- Stuff olives: Pinch together one piece of chorizo and one of feta and stuff them into each pitted olive. Set the stuffed olives aside.
- Set up breading stations: Arrange three separate bowls for coating: one with plain flour, one with whisked eggs, and one with breadcrumbs.
- Bread the olives: Coat each stuffed olive first in flour, then dip into the egg wash, and finally roll in breadcrumbs until fully coated. Repeat for all olives.
- Heat oil: Place a frying pan on medium heat and pour in vegetable oil deep enough to half cover the olives. Heat until hot enough that a test olive sizzles on contact.
- Fry olives: Carefully add the breaded olives to the hot oil. Fry for 3-4 minutes on each side, or until golden and crispy.
- Drain excess oil: Remove the fried olives and place them on kitchen paper towels to soak up excess oil.
- Prepare dip: In a small serving bowl, combine sour cream, mayonnaise, minced garlic, chopped chives, and black pepper. Mix well.
- Serve: Allow the olives to cool slightly, then serve them alongside the prepared dip and enjoy immediately.
Notes
- Ensure the oil is at medium heat to avoid burning the breadcrumbs before the olives are cooked through.
- Adjust the level of chorizo and feta inside olives to your preference for balance of flavors.
- You can substitute plain breadcrumbs with panko for an even crispier texture.
- The dip can be prepared ahead and refrigerated for up to a day.
- Use a slotted spoon to remove olives from oil to drain better and avoid sogginess.
Keywords: deep fried olives, stuffed olives, chorizo appetizer, feta olives, party snacks, Mediterranean appetizers
