4/5
(1 Votes)
Ingredients
- 2 tbsp minced garlic
- 2 tbsp anchovy paste
- 1 tbsp finely shredded lemon peel
- 1/2 tsp chopped fresh thyme
- 1/2 tsp chopped fresh basil
- 20 lindsay extra-large california pitted ripe olives
- 3/4 cup flour
- 2 eggs, beaten
- 3/4 cup plain or seasoned dry bread crumbs
- olive oil, for frying
Preparation
Step 1
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.
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