Cook The Book: Fried Stuffed Olives

• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 3/4 cup dried bread crumbs
• 40 green or black brined olives, such as Manzanilla, Kalamata, Gaeta, or Nicoise, drained and pitted
• Shards of cooked salt cod, drained canned tuna in oil,
• , Serrano ham, or proscuitto
• Minced hard-boiled egg
• Firm sheep's-milk cheese, such as Nisa, Evora, or Percorino Toscano
• Roasted Almonds
• Anchovies
• Vegetable oil, for deep frying
• Lemon wedges, for serving

1. Fill three bowls, from left to right, with the flour, eggs, and bread crumbs. Stuff the olives with your choice of fillings.
2. Spear and olive with a toothpick and twirl it in the flour to coat evenly, swirl it in the egg, and then roll it in the bread crumbs. Use a fork to pop it off the toothpick onto a plate. Repeat until all of the olives are crumbed. Those who like to get their hands dirty can eschew the toothpick.
3. Heat 1 1/2 inches of oil in a medium saucepan until it reaches 350u0b0F on a deep-fat thermometer or a candy thermometer. Place a few of the olives at a time in the bowl of a slotted metal spoon and lower them into the oil. Fry in batches until golden brown, less than 1 minute. Fish out the olives with a spoon and transfer them to paper towels. Spritz them with lemon while sizzling, if you like. Serve hot.

allpurpose, eggs, bread crumbs, green, salt, serrano ham, egg, milk cheese, almonds, anchovies, vegetable oil, lemon wedges

Taken from www.seriouseats.com/recipes/2010/08/fried-stuffed-olives-recipe.html (may not work)