Directions:
- Fill a cast iron skillet at least 1 inch deep with vegetable oil. Heat over medium heat, and bring to 350°F.
- Meanwhile, make the filling. Mix together the ricotta, chevre, thyme, and lemon zest. Season lightly with salt and pepper.
- Make the batter, by whisking together the flour, Perrier, baking powder, and salt.
- Dip the black olives in the batter, and fry in batches. They will be golden and puffed in 30 to 60 seconds.
- Meanwhile, fit a baggie with a pastry tip, and fill with the ricotta mixture. Pipe the green olives with just a bit of the stuffing. Then, dip them in the batter as with the black olives, and fry 60 to 90 seconds.
- Drain all the olives on paper towel, and sprinkle with fleur de sel or sea salt, and serve with lemon wedges for squeezing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.99 Kcal (808 kJ) | ||
| Calories from fat | 86.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 6.47mg | 2% | |
| Sodium | 906.42mg | 38% | |
| Potassium | 119.98mg | 3% | |
| Total Carbs | 22.84g | 8% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 117mg | 12% | |
| Amount Per 100 g | |||
| Calories | 185.42 Kcal (776 kJ) | ||
| Calories from fat | 83.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 15% | |
|---|---|---|---|
| Cholesterol | 6.22mg | 2% | |
| Sodium | 870.86mg | 38% | |
| Potassium | 115.27mg | 3% | |
| Total Carbs | 21.94g | 8% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 2.56g | 11% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 112.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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