Monday, April 28, 2014

Deep Fried Cheese with Olives (1971)

  • 1/4 lb cheddar cheese, shredded
  • 2 tbspns butter
  • 1/2 cup shifted all-purpose flour
  • 1/4 tspn  cayenne pepper
  • small jar stuffed olives
Mash cheese and butter together. Gradually work in flour and cayenne. Roll mixture between palms of hands into small balls. forming each ball around a stuff olive.

Fry a few at a time in deep oil or fat heated to 375 degrees for about two minutes, or until golden. Drain on absorbent paper and keep hot in a 250 degree oven until ready to serve. 

Serve on wooden picks. Makes 25 balls.

(Origin - "Ann Seranne's Frite Pan Cookbook" by Ann Seranne, 1971. Aside: Ann Seranne was Food Editor for Gourmet magazine.)

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