Crispy Stuffed Olives

• 24 colossal green or black pitted olives (71/2 ounces)
• 6 ounces spicy Italian sausage, cut into 24 pieces
• 30 saltine crackers
• 2 large eggs
• 1/2 cup skim milk
• 1/2 cup all-purpose flour
• Vegetable oil, for frying
• Lemon wedges, for serving

1. Cut a lengthwise slit down one side of each olive.
2. Stuff a piece of Italian sausage into each olive.
3. In a food processor, pulse the crackers until finely ground.
4. Transfer to a shallow bowl.
5. In another shallow bowl, whisk the eggs with the milk.
6. Put the flour in a third shallow bowl.
7. Dredge the olives in the flour, then roll them in the eggs and finally in the cracker crumbs, tossing to coat thoroughly.
8. In a large saucepan, heat 1 1/2 inches of vegetable oil to 325 over moderately high heat.
9. Fry the olives, in batches, until golden brown, about 4 minutes.
10. Transfer the olives to paper towels to drain.
11. Serve hot with lemon wedges.

colossal green, italian sausage, crackers, eggs, milk, allpurpose, vegetable oil, lemon wedges

Taken from www.foodandwine.com/recipes/crispy-stuffed-olives-cocktails-2007 (may not work)