Fried Stuffed Olives

By nicla91

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.