Spicy Olive Poppers with Cheesy Dip (GLUTEN FREE)
Jalapeño poppers are a party favorite. Sports bars and pubs almost everywhere house this zesty appetizer. BUT if you’re a Celiac or gluten free, well…no fun for you! Right? WRONG. Not only can you make a jalapeño popper gluten free you can amp them up into a more grown up part food by making theses olive poppers!
The process is so simple because you don’t have to do any stuffing yourself if you don’t want to…and who would? You basically coat a bunch of the little guys and fry them up. If you are extra lazy like me you can just toss ’em in the oven for twenty minutes and throw them on a tray for your guests.
I totally prefer these to a traditional popper 1) again, because I’m lazy and 2) because the intensity of the olive is awesome paired with the fat from oil released from the olive and the creaminess of the goat cheese dip.
If you’re a beer drinker they would be so yummy with a gluten free beer (or regular I suppose) and if you’re not they are still delicious as the perfect accompaniment to your favorite game or event. Enjoy!
FREEZER FRIENDLY: When olives are completely coated, layer on a sheet pan in a single layer. freeze for thirty minutes to an hour. Then move frozen olive poppers to a zip top freezer bag and store in freezer.
1 jar of your favorite jalapeño stuffed olives
1 cup milk
1 cup tapioca flour, corn starch or potato flour could substitute
1 cup gluten free bread crumbs
2 cups oil for frying, optional method
8 ounces of softened goat cheese, cream cheese could substitute
1 teaspoon ground chipotle powder
1 -2 tablespoons seasoned gluten free bread crumbs
(Please note different cooking options within the recipe).
Drain olive to remove excess liquid.
Set up a station of three trays or shallow bowls, each one containing either the tapioca flour, your milk and your bread crumbs.
with one hand, you want to try to keep one hand clean and one hand as the working hand at your coating station. Roll each olive in the flour then milk then flour again then bread crumbs. place thoroughly coated olives on a plate where the will set until you fry them.
(baking method option) At this point you could place them on a sheet pan to bake in the oven for 20 minutes at 400° F. Both methods result in a tasty popper.
For Frying: Preheat oil to 350° F. I used a sauce pan so I could use less oil and still have deep sides from my pan to protect me from splatter. However, you could use a larger fryer and do almost all your olives at once, removing them with a kitchen spider. OR… Adding 3-5 olives at a time fry until golden brown. This shouldn’t take more than 3-5 minutes per batch. Then remove from pan and place on a paper towel lined tray to dry.
If frying from frozen: Heat oil to 350° F and cook until golden brown.
If cooking from frozen: Place frozen poppers on a sheet pan in a single layer being careful not to crowd. Bake at 400° F for 30 minutes.
For dip: Stir together the cheese and chipotle powder. Top with bread crumbs and heat through using a toaster oven, traditional oven or microwave, until hot and bubbly.