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  1. 2 cups large pitted green olives
  2. 1, tennis ball sized piece fresh mozzarella in water
  3. 4 cups panko breadcrumbs (or any UNSEASONED crumbs)
  4. 5 eggs
  5. 1/4 cup milk
  6. 2 cups flour
  7. 1 tbsp granulated garlic
  8. 2 tsp cayenne pepper (optional but recommended)
  9. 1 & 1/2 cups canola or grape seed oil
  10. *3 cups plain tomato sauce (no chunks or spices!), lightly heated through
  11. *grated parmesan
  1. Look at the size of your olives, and how big the opening is by where the pit used to be.
  2. Cut mozzarella into small rectangles a little smaller than the opening.
  3. Stuff each olive with one piece of mozzarella.
  4. Set aside to prepare the breading station.
  5. Place oil in a small sauce pan over medium high to begin heating.
  6. Place flour in a shallow dish and combine with granulated garlic and cayenne.
  7. In another shallow dish combine the eggs and milk. Whisk until they are well blended.
  8. In the last shallow dish, add the bread crumbs.
Take olives (you can do a few at a time) and bread them
  1. Flour
  2. Egg
  3. Breadcrumbs
  4. THEN
  5. Egg
  6. &
  7. Breadcrumbs
  8. (Yes, egg and bread twice. Because. Crunch.)
  9. Gently drop a few olives into the oil and fry for about 1-1&1/2 minutes until they are lightly golden.
  10. Place fried olives on a paper towel lined baking sheet for a minute.
  11. Serve immediately.
  12. I like to serve this version of the stuffed fried olives over a slightly warm tomato sauce, sprinkled with copious amounts of parmesan cheese!
  1. Once the olives are breaded place them in a Tupperware or baking dish. If layering the olives, place a piece of parchment paper between the layers. Freeze immediately. To cook, just take them out of the freezer and fry. Don’t wait for them to defrost!
Peas, Love & Carrots