French In A Flash: Niã§Oise Fried Olives

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Vegetable oil for frying

1/4 cup ricotta cheese, room temperature

2 ounces chèvre (fresh goat cheese), room temperature

The leaves from 3 stems thyme

Zest of 1/2 lemon

1 cup Flour

1 cup Perrier or seltzer water

1 tsp baking powder

1/2 tsp salt

40 x Nicoise olives, pitted

40 x large green olives, pitted

Fleur de sel and lemon wedges for serving

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