Page 14 - Ambrosia Cookbook

FRIED OLIVES STUFFED

WITH SWEETYDROPS

INGREDIENTS INSTRUCTIONS

FRIED OLIVES FRIED OLIVES

Preheat vegetable oil to 350°f.
As needed - Vegetable oil for frying
8 Ounces - ambrosia Greek Pitted country olives drained stuff each olive with one sweety drop pepper.
3 Ounces - ambrosia sweety drop Peppers drained in a large bowl, combine stuffed olives and egg;
2 Each - eggs Large Beaten toss until olives are lightly coated. shake off
1/2 Cup - all Purpose flour
1 Cup - Panko Breadcrumbs excess.
coat olives in flour, shaking off excess, then
CAPER YOGURT DIPPING SAUCE dip again into beaten egg. finally, toss olives in
panko breadcrumbs, coating evenly.
1/2 cup - Greek Yogurt
2 Tablespoons - ambrosia capote capers fry olives about two minutes or until outsides
1 Tablespoon - Mayonnaise are golden brown. remove and drain olives
1/2 Tablespoon - ambrosia Lemon Juice from oil.
1 Clove - Garlic Minced CAPER YOGURT DIPPING SAUCE
1 Tablespoon - Parsley fresh Minced
1/4 Teaspoon - Kosher salt Mix all ingredients to combine and reserve to
1/8 Teaspoon - Black Pepper Ground serve with fried olives.

fried oLiVes stUffed WitH sWeetydroPs THE COOK BOOK 15