Almond-Stuffed Fried Olives

Pat the olives dry and stuff each with one almond, rounded end fi rst. Roll olives in the fl our, then dip into the beaten eggs, then roll in the bread crumbs.

In a heavy pot, heat 1 inch of peanut oil to 350°F. Fry the olives, in batches, about 20 to 30 seconds or until brown. Use a slotted spoon to remove olives from oil and drain on paper towels. Serve hot.