Italian Fried Olives

Directions
1 tbsp. gorgonzola cheese, crumbled
1 tbsp. ricotta cheese
1/2 tsp. ground or dried thyme
1/2 tsp. lemon zest, grated
12 extra large black olived, pitted
1/4 cup flour
1/4 cup Italian breadcrumbs
1 egg
1 1/2 cups oil

Directions
In small bowl, mash up gorgonzola and ricotta cheeses, thyme and lemon zest until no lumps of gorgonzola remain.
Spoon cheese mixture into a small pastry bag fitted with a 1/4-inch tip, or spoon into a plastic bag and cut a small hole in one corner.
Pipe cheese mixture into each olive.
Beat egg in a small bowl.
Roll each olive in flour. Then coat each olive in egg and roll in breadcrumbs.
Heat oil in a 1-quart saucepan until deep-frying thermometer registers 350 degrees. Or you may place a cube of bread in the oil. Oill will be ready when bread cube is browned.
Fry olives for 30-45 seconds or until golden brown.

Drain olives on paper towels before serving.