Fried Stuffed Olives

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At a Glance:

Prep Time:

25 minutes

Cook Time:

20 minutes

Servings:

4

Ingredients:

2 tablespoons minced garlic
2 tablespoons anchovy paste
1 tablespoon finely shredded lemon peel
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
20 Lindsay® Extra-Large California Ripe Pitted Olives
3/4 cup flour
2 eggs, beaten
3/4 cup plain or seasoned dry bread crumbs
Olive oil, for frying

Directions:

In a small bowl combine garlic, anchovy paste, lemon peel, thyme and basil. Fill a small pastry bag fitted with a small plain tip with the mixture. Stuff olives with mixture. Roll stuffed olives in flour; dip in beaten eggs and roll in crumbs.

Pour oil into a medium saucepan to the depth of 1 inch. Heat oil over medium heat to 275°F. Fry olives in batches 3 to 4 minutes or until crisp and golden brown. Drain on a paper towel-lined plate. Serve warm.

Kitchen Tips:

VARIATION
Substitute 5 to 6 tablespoons prepared sun dried tomato tapenade or basil pesto for the garlic and anchovy mixture; proceed as directed above.

Nutrients Per Serving:

Calories: 302
Calories from Fat: 137
Total Fat: 15g
Monounsaturated Fat: 10g
Cholesterol: 70mg
Sodium: 560 mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Protein: 8g

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