Olive Fondue Balls

Other favorites in this house are olives and cheese. Add deep frying and you have an all around win. This one is nice for small parties (because really-two dozen isn’t enough for a hungry army of eaters, at least not in this house)

Olive Fondue Balls

1 cup shredded Swiss Cheese
1/2 cup chopped ripe (black) olives
2 egg whites, stiffly beaten
Fine, dry bread crumbs
Deep fat for frying

Combine cheese, olives, and egg whites. Drop by the teaspoonful into bread crumbs. Turn to coat well, and shape into small balls. Drop into hot fat (375 degrees) and fry 2-3 minutes, or until golden brown. Drain on paper towel. Note: These may be made ahead of time and reheated at 450 degrees for 5 minutes. Yield 2 dozen

(Recipe from Entirely Entertaining, Junior League of Montclair, NJ, 1968)

Comments

  1. Oh my gosh…these sound sooo yummy. I’m pretty sure I’d overdose on them. I was sure part of the recipe had to include baby Olive shaping those balls in her little hands before handing them over to go into that hot fat to be fried. Maybe that part is only at her house…. ~Joy xo

  2. Joy-Olive is welcome to help any time!

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