Jalapeno and Cheese Stuffed Olives

1. 1

   Drain the olives and rinse them under cold running water.

2. 2

   Carefully stuff a strip of cheese alongside the jalapeno in each olive.

3. 3

   Put the bread crumbs in a medium bowl.

4. 4

   Crack the eggs into another medium bowl and whisk until combined.

5. 5

   Place half of the flour in a fine-mesh sieve, add half of the olives, and toss to coat.

6. 6

   Transfer the olives to the bowl with the beaten eggs, and stir gently to coat the olives all over with the egg.

7. 7

   Transfer the olives to the bowl with the bread crumbs, and toss to coat completely.

8. 8

   Transfer the breaded olives to a plate.

9. 9

   Repeat with the remaining flour, olives, egg, and bread crumbs.

10. 10

    (The olives can be breaded 1 day ahead.

11. 11

    Cover and refrigerate.)

12. 12

    Place a medium saucepan over medium-high heat, and add enough olive oil to reach halfway up the sides of the pan.

13. 13

    Heat the oil to 350F.

14. 14

    Working in 2 batches, fry the breaded olives for 2 minutes, or until golden brown.

15. 15

    Transfer them to paper towels to drain.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.