Blue Cornmeal Sticks with Black Olive Butter
Crisp, golden, and irresistibly flavorful, these Blue Cornmeal Sticks with Black Olive Butter are a unique appetizer or snack that’s sure to impress. Made with vibrant blue cornmeal, these fried sticks boast a crunchy exterior and tender, slightly nutty interior. The star of the show is the rich and briny black olive butter, featuring a luxurious blend of softened butter, tangy black olives, aromatic garlic, and a hint of zesty lemon. Perfectly paired with the savory cornmeal sticks, this dish highlights bold flavors and dynamic textures. Quick to prepare and utterly satisfying, these blue cornmeal sticks are ideal for entertaining or indulgent snacking. Serve warm for maximum enjoyment! Keywords: blue cornmeal sticks, black olive butter, fried appetizers, savory snacks, unique appetizers.
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Recipe Information
Ingredients
- 1 cup blue cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 cups vegetable oil (for frying)
- 0.5 cup unsalted butter (for black olive butter)
- 0.25 cup pitted black olives, finely chopped
- 1 clove garlic, minced
- 0.5 teaspoon lemon zest
Instructions
In a medium mixing bowl, combine blue cornmeal, all-purpose flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together milk, egg, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until a thick batter forms. Let the batter rest for 5 minutes.
In a deep skillet or saucepan, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Transfer the batter to a piping bag fitted with a large round tip or use a resealable plastic bag with the corner snipped off.
Carefully pipe 4–5-inch long strips of batter into the hot oil, cutting the ends with scissors if necessary. Fry in small batches, avoiding overcrowding.
Cook each batch for 3–4 minutes, turning occasionally, until the sticks are crisp and golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
To prepare the black olive butter, combine softened unsalted butter, finely chopped black olives, minced garlic, and lemon zest in a small bowl. Mix well until thoroughly combined.
Serve the blue cornmeal sticks warm with a generous dollop of black olive butter on the side.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
