Fried Stuffed Olives

Begin by taking the olives and place them on some paper towels. Remove as much moisture from the exterior of the olive as possible.

Next, get your dredging station ready. In one bowl, add the water to the beaten egg, and mix for your egg wash. Add the flour to another bowl, and the breadcrumbs to another bowl.

Take a small fry pan and add the oil, heating it for about 5 minutes or so, or until you reach about 350 degrees F.

Take a a few of the olives and toss them into the flour bowl. Shake them around to fully coat, then add into the egg wash. Make sure the olives get a nice coating of egg, then move them into the panko breadcrumbs, tossing to make sure you have a nice even coating of breadcrumbs. Add these to the hot oil, and cook for a few minutes, turning once with a spoon. Once they are golden brown, remove them with a slotted spoon onto some paper towels to remove any access oil.

To serve, simply pop them into your mouth. Go figure! I served mine up in a martini glass for presentation, which I’m certain will be a hit at your next party.