Fried Sausage-Stuffed Olives

By cindygwest

Ingredients

• 4 ounces sweet Italian sausage, casings removed
• 2 T. grated Parmesan cheese
• 1 small garlic clove, pressed
• 1 1/2 t. chopped fresh Italian parsley
• 1/2 t. finely grated lemon peel
• 1/2 t. dried crushed red pepper
• 1/8 t. salt
• 1/8 t. pepper
• 30 large green pitted olives (such as Cerignola)
• 3/4 cup panko bread crumbs
• 1/2 cup all purpose flour
• 1 large egg
• 1 t. water
• Vegetable oil for frying

Preparation

Step 1

Mix first 8 ingredients in medium bowl until well incorporated. Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage mixture, about generous 1/2 t. per olive, pressing gently on olive to seal (some sausage will show).
Grind panko in processor until finely ground; sprinkle 1/4 cup over rimmed baking sheet and set aside. Place remaining panko in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add 1 t. water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on sheet. DO AHEAD: CAN BE MADE 4 HOURS AHEAD. COVER AND CHILL.
Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350. Working in 3 batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through. About 7 minutes. Stir occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.