Tried deep frying stuffed olives last night and nearly ruined my oil

I tossed a batch of pimento stuffed olives in a light cornmeal batter and dropped them in at 350, but two of them burst open and sent hot oil spraying across my stove. Turns out the moisture inside the olive expands way faster than the batter can seal, so now I'm thinking of pre-freezing them first. Has anyone else had these things pop like grenades on them?

2 comments

2 Comments

parker_thomas29d ago

Did you try a drier batter like @lindamartin's pickle trick might help too?

lindamartin29d ago

Did you check under your stove for any rogue olive shrapnel? I swear my kitchen still has a grease stain from the time I tried deep frying pickles, so I feel your pain.