Fried Provolone-Stuffed Olives

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We stuff tart, green Sevillano olives with creamy provolone cheese, then fry them to a golden brown and serve with warmed tomato sauce. Simple enough, but we can't think of one appetizer your guests would love more.

Ingredients:

• 2 pounds DeLallo Provolone Stuffed Olives
• 1/2 cup of plain flour
• 2 eggs
• 1/2 cup DeLallo Plain Breadcrumbs
• 2/3 cup DeLallo Extra Light Olive Oil, for frying

Directions:

Blot the olives on paper towels to remove some of the oil from the olives. Roll the olives in flour, then dip them into the beaten eggs, and finally gently roll them in the bread crumbs. Fry them in hot vegetable oil until they are golden. Place them on a paper towel until ready to plate. Serve hot with a side of warmed tomato sauce.

* Stuffed olive suggestions: provolone, asiago, anchovy, garlic, sun dried tomato, feta, blue cheese, almond.

Serves 4 Send to friend Printer-friendly version