Fried Stuffed Olives

Fried Stuffed Olives

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp minced garlic

  • 2

    tbsp anchovy paste

  • 1

    tbsp finely shredded lemon peel

  • ½

    tsp chopped fresh thyme

  • ½

    tsp chopped fresh basil

  • 20

    lindsay extra-large california pitted ripe olives

  • ¾

    cup flour

  • 2

    eggs, beaten

  • ¾

    cup plain or seasoned dry bread crumbs

  • olive oil, for frying

Directions

In a small bowl, combine garlic, anchovy paste, lemon peel, thyme and basil. Transfer the mixture to a small pastry bag fitted with a small plain tip. Stuff olives with the mixture. Roll the stuffed olives in the flour, dip in beaten eggs and roll in bread crumbs. Pour oil into a medium saucepan to the depth of 1 inch. Heat oil over medium heat to 275F. Fry the olives in batches for 3 to 4 minutes, or until crisp and golden brown. Drain on a paper-towel-lined plate. Serve warm. Variation: Substitute 5 to 6 tbsp prepared sun-dried tomato tapenade or basil pesto for the garlic and anchovy mixture.


Nutrition

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