(Photo and recipe by Kathy Micheli)
Someone’s aunt took her recipe for fried olives to the grave.
So that someone told my sister-in-law about this wonderful Italian delicacy and asked if anyone in our family had a recipe. They didn’t, so Kathy thought about it for awhile and came up with this.
She served them to us last weekend as an appetizer and they’re delicious: crusty, but not greasy, on the outside; tangy, sweet and hot on the inside. I can’t be sure what that good-cooking aunt would think of them, but I’ll be a monkey’s uncle if you don’t love them.
Kathy's Fried Olives
- Large Sicilian green olives, pitted. (If you buy unpitted olives, you can whack them with the flat end of a big knife and pick the pit out.)
- Boursin cheese
- Flour, about 1/4 cup
- 2 eggs, beaten
- Panko breadcrumbs (about 1/2 cup), mixed with grated Parmesan cheese (about 1/4 cup).
- Olive oil for deep frying
- Step 1 Fill each olive with cheese (if the olives break apart when pitting, the cheese will hold them together.)
- Step 2 Dredge the olives in flour
- Step 3 Dip olives in beaten egg
- Step 4 Roll olives in breadcrumbs
- Step 5 Deep fry in olive oil