Bet you can't eat just one.
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.
- 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
What she did:
Fill each olive with cheese (if the olives break apart when pitting, the cheese will hold them together.)
Dredge the olives in flour
Dip olives in beaten egg
Roll olives in breadcrumbs
Deep fry in olive oil
(Photo by Kathy Micheli)