Crispy Stuffed Olives

1. 1

   Cut a lengthwise slit down one side of each olive.

2. 2

   Stuff a piece of Italian sausage into each olive.

3. 3

   In a food processor, pulse the crackers until finely ground.

4. 4

   Transfer to a shallow bowl.

5. 5

   In another shallow bowl, whisk the eggs with the milk.

6. 6

   Put the flour in a third shallow bowl.

7. 7

   Dredge the olives in the flour, then roll them in the eggs and finally in the cracker crumbs, tossing to coat thoroughly.

8. 8

   In a large saucepan, heat 1 1/2 inches of vegetable oil to 325 over moderately high heat.

9. 9

   Fry the olives, in batches, until golden brown, about 4 minutes.

10. 10

    Transfer the olives to paper towels to drain.

11. 11

    Serve hot with lemon wedges.

No additional tips available.