Large stuffed olives in deep frying

Votes: 1

How to Make - Deep-Fried Stuffed Large Olives

Time: 25 min.
Complexity: easily
Servings: 6 - 8

Deep-fried olives in a crispy breadcrumb coating and stuffed with meat are a traditional Italian appetizer, usually served with alcoholic drinks. To prepare them, you'll need large, green, pitted olives. They're slit on one side, and minced meat (use raw, casing-less sausage) is stuffed into the center. Then, the olives are covered, rolled in breadcrumbs with grated Parmesan, and fried in plenty of oil until golden brown on all sides and crispy. Serve with skewers nearby for piercing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 raw hot Italian sausage (90 g), casing removed
1/4 cup + 2 tbsp grated Parmesan
1 tbsp chopped fresh parsley
20 large green pitted olives
3/4 cup breadcrumbs
1 cup premium flour
2 large eggs, lightly beaten
Vegetable oil, for deep-frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: olive, breadcrumbs, minced sausage, Parmesan cheese

Cooking the dish according to the recipe:

In a bowl, combine the sausage with 2 tablespoons of Parmesan and parsley.

Slit the olives to open them (don't cut them completely in half). Fill them with the meat mixture and press to close them (it's okay if the olives don't close completely).
Mix breadcrumbs with the remaining 1/4 cup Parmesan. Dredge the olives in flour, dip in beaten eggs, then roll in the breadcrumb mixture.