Prepare to indulge in the delightful crispiness of olive oil pancakes, perfectly complemented by a savory cheese filling. This extraordinary recipe combines the richness of olive oil with the tangy flavors of cheese, resulting in a culinary masterpiece that will tantalize your taste buds. Embark on a delightful journey of flavors as you explore the perfect equilibrium of textures and aromas in this extraordinary dish.
Here are our top 4 tried and tested recipes!
POTATO CRISPS WITH GOAT CHEESE AND OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield about 60 crisps
Number Of Ingredients 11
Steps:
- For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
- For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
- For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
- To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.
CRISP OLIVE OIL PANCAKES WITH CHEESE
Categories Cheese Appetizer Fry Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Stir flour and salt in large bowl to blend. Using rubber spatula, mix in 1/4 cup oil, then egg. Gradually stir in 3/4 cup warm water to form soft dough. Knead in bowl until smooth and elastic, flouring lightly if necessary, about 5 minutes. Cover with plastic wrap and let rest 20 minutes.
- Cut dough into 4 equal pieces; cover 3 pieces with plastic. Roll out remaining piece on work surface to 13-inch rope. Cut rope into 10 equal pieces. Roll 1 piece at a time into 5-inch rope. Dip fingers in oil and flatten rope to 1-inch-wide ribbon. Roll ribbon tightly into coil. Stand coil up on 1 end. Flatten slightly and roll out coil to 3-inch-diameter round. Cover round with plastic. Repeat with remaining dough, covering rounds with plastic to prevent drying.
- Pour enough oil into heavy large saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan; heat oil to 350°F. Fry dough rounds in batches until golden brown, about 1 1/2 minutes per side. Transfer pancakes to paper towels to drain. Sprinkle warm pancakes with cheese. Serve warm or at room temperature.
OLIVE CRISPS
Steps:
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out puff pastry to a 10 by 10-inch square. Spread 3 tablespoons of tomato paste evenly on top, followed by 3 tablespoons of olive tapenade. Sprinkle half of mozzarella and Parmesan over top. Roll up the puff pastry like a jelly roll, just to the middle of the dough. Repeat with the other side in the same fashion, making 2 rolls that meet in the center. Duplicate the process with the second puff pastry sheet.
- Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. Arrange on cookie sheet and refrigerate for 20 minutes. (Because they will puff up to twice their size after baking, place them far enough apart.) Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature.
OLIVE OIL PANCAKES
I have not tried this recipe yet, but found it in Taste of Homes, a recipe that chef Jose Andres shared with the magazine. I want to share the recipe so I know where to find it when I'm ready to give it a whirl. I can't wait to try it and I will definately let ya'all know how it is, but please, tell me what you think of it if you give it a trial run first.
Provided by Hollybear76
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk and 2 tablespoons of the olive oil until you hae a smooth batter, then stir in the chocolate pieces.
- Heat the remaining 2 tablespoons of olive oil in a medium saute pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake and cook until golden brown on the other side.
- To serve- drizzle with honey and garnish with mint.
Nutrition Facts : Calories 518.5, Fat 21.8, SaturatedFat 6.4, Cholesterol 56.5, Sodium 603, Carbohydrate 73.8, Fiber 3.4, Sugar 28.4, Protein 11.8
Tips:
- For crispy pancakes, use a well-seasoned cast iron skillet or non-stick pan.
- Heat the pan over medium-high heat before adding the batter.
- Do not overcrowd the pan, or the pancakes will not cook evenly.
- Flip the pancakes only once, when the edges are golden brown and bubbles start to form on the surface.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Crisp olive oil pancakes with cheese are a delicious and versatile breakfast or brunch option. They can be served with a variety of toppings, making them a great choice for everyone at the table. With their crispy exterior and fluffy interior, these pancakes are sure to be a hit. So next time you're looking for a tasty and easy-to-make breakfast, give these pancakes a try!
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