Italian-style fried olives

Ingredients:

• 30 g of gorgonzola, room temperature
• 1/4 cup ricotta, room temperature
• 1.5 tsp dried thyme
• 1.5 tsp lemon zest
• 20 green olives, pitted, washed and well dried
• 1/4 cup flour
• 1 egg, lightly beaten
• 0.5 cup plain breadcrumbs
• Vegetable oil, for frying
• Special equipment: pastry bag, nozzle with a 0.5 cm hole.

Preparation:

1. In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture in a pastry bag. Pipe the mixture into each olive.
2. Place flour in a small bowl. Transfer the beaten egg to another small bowl and the breadcrumbs to a third bowl. Dredge the olives in the flour. Remove them with a slotted spoon and place them in the bowl with the beaten egg. Then transfer the olives to a bowl with breadcrumbs and roll well.
3. Pour enough oil into a large, heavy-bottomed saucepan to fill it about 1/3 full. Heat over medium heat until a deep-fry thermometer inserted into the oil registers 175°C (325°F). If you don't have a thermometer, drop a cube of bread into the oil; it will brown in a couple of minutes. Fry the olives in batches for 30-45 seconds until golden brown. Transfer the fried olives to paper towels to drain. Cool for 5 minutes.