Fried Tuscan Olives
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
53
Sourness
31
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Freshly Grated Parmesan2 tbsps
Parsley (finely chopped fresh)1 cup
All-Purpose Flour3 large
EggDirections:
1
Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F
2
Add the sausage, Parmesan, 1 tablespoon parsley and the red pepper flakes to a bowl and mix well
3
Add to a piping bag with a plain tip
4
Drain the olives and dry them very well with paper towels or a clean tea towel
5
Pipe the sausage filling into each olive
6
Add the flour to a casserole dish and season with salt and pepper
7
In a second casserole dish, beat the eggs
8
In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley, season with salt and pepper and whisk together
9
Dredge each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs
10
Pack the breadcrumbs around each olive if necessary
11
Add to a clean plate
12
You can refrigerate them now if you are prepping for a party
13
Fry the olives, in batches, until golden and crisp and the pork is cooked through, 1 to 2 minutes
14
Remove to a paper towel-lined plate