Note: Make sure to really coat the olives in the breadcrumbs before frying them. And try to stuff as much cheese as you can in the inside!
Ingredients
- 2 cups medium-large green olives, pitted
- about 1/2 cup smoked mozzarella bits
(about 1/4"x1/2" in size or as big a piece you can fit into the hole of the olive)
- about 1/2 cup flour
- about 1/2 cup milk
- about 1 cup fine breadcrumbs or Panko
Note: Panko breadcrumbs are as different from regular breadcrumbs as snowflakes are from sand. Made of specially baked wheat bread that's been crumbled into big flakes and then toasted, they are and have a lighter texture than your typical can of bread crumbs. When used in fried or baked foods, they are crisp and light.
- 1 toothpick
- oil for frying
Directions
- Heat oil in a fryer or a large saucepan with about 3 inches of oil to 370 degrees
- Stuff each olive with a piece of mozzarella.
- Place flour, milk and breadcrumbs in 3 separate small bowls.
- Using a toothpick, coat olive in flour. Tap off the excess flour.
Dip olive in the milk.
Coat olive thoroughly in the breadcrumbs.
Set on a plate and repeat for remaining olives.
- Dip a flat sieve in the hot oil so that the breadcrumbs won't stick to it.
Transfer about 1/3 of the olives to the hot oil using the sieve and fry for about 30-45 seconds.
Drain on a plate covered with a paper towel.
Repeat for remaining olives.
Serve hot.
- Serves 4.
Ooops - all gone!
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