Panko and Blue Cheese Olive Sumbishiz

1. 1

   ** OPTIONAL ** If youre using the almonds, season them with Essence of Emeril and toast them in a single layer in 350F oven until lightly browned; about 6 minutes being careful not to burn.

2. 2

   Cool slightly, then form a bit of blue cheese around an almond sliver and stuff into an olive.

3. 3

   Repeat with remaining stuffing/olives.

4. 4

   ** OTHERWISE ** Stuff about 1/2 teaspoon blue cheese into each olive.

5. 5

   Place lightly beaten eggs in Bowl #1.

6. 6

   Season flour with pepper and place in Bowl #2.

7. 7

   Place the panko in Bowl #3.

8. 8

   Dredge olives, one at a time, through Bowl #1, then Bowl #2, back to Bowl #1, and finally through Bowl #3.

9. 9

   (Eggs, flour, eggs, panko) You may need a fork to rescue the slippery olives from the egg.

10. 10

    Handle gently and let any excess material fall/drip off before moving to the next bowl.

11. 11

    Place coated olives on plate, cover loosely with wrap and chill for at least 2 hours.

12. 12

    When ready to continue, heat oil in a deep fryer or stock pot to 375F degrees.

13. 13

    Fry uncrowded olives in skillet for 2-3 minutes or until medium-brown, then drain on brown paper bag or paper towels.

14. 14

    Inhale said olives before anyone gets home and prepare to look innocent.

* Per serving · 4 servings · Values may vary.