INGREDIENTS:36 California ripe olives, large or extra large
3 Tbsp. garlic, minced
3 Tbsp. anchovy paste
1 ½ Tbsp. lemon zest, minced
½ tsp. thyme, chopped
1 cup flour, all-purpose
2 eggs, beaten
1 cup bread crumbs
as needed, olive oil DIRECTIONS:Drain the olives and reserve for stuffing. Prepare a paste from the garlic, anchovies, lemon zest and thyme. Stuff olives with the paste, using a pastry bag with a small tip. Roll the stuffed olives in flour and dip into the beaten eggs. Toss in the bread crumbs and fry in olive oil until golden brown. Drain on absorbent paper.
Note: Fry at moderate temperature (250-275°F) which prevents the immediate formation of outer crust on the pieces of food. In addition, with a moderate temperature the pieces of food do not burn on the outside before they are cooked throughout the center. SERVINGS:6 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVEs
