Fried Olives

Instructions

1. Prepare the stuffing
   In a small bowl, combine the softened goat cheese, chopped sun-dried tomatoes, thyme leaves, minced garlic, and a pinch of salt and pepper. Mix thoroughly until well combined.
2. Stuff the olives
   Using a small spoon or piping bag, carefully fill each pitted olive with the cheese mixture. If using very large olives, you may need to carefully slit them lengthwise to stuff more easily. Press olives closed gently after stuffing.
3. Set up the breading station
   Prepare three shallow dishes: one with flour seasoned with salt and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with grated Parmesan cheese, lemon zest, and red pepper flakes if using.
4. Bread the olives
   Roll each stuffed olive in flour, shaking off excess. Dip in beaten egg, then roll in the breadcrumb mixture, pressing gently to adhere. Place the breaded olives on a plate and refrigerate for 15 minutes to help the coating set.
5. Heat the oil
   In a medium heavy-bottomed saucepan or deep skillet, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the olives completely, approximately 2 inches deep. Test the temperature with a thermometer or by dropping in a breadcrumb - it should sizzle immediately.
6. Fry the olives
   Working in batches of 6-8 olives at a time to avoid overcrowding, carefully lower the breaded olives into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy all over.
7. Drain and season
   Using a slotted spoon, transfer the fried olives to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with a pinch of salt if desired. Allow to cool slightly before serving.
8. Serve
   Arrange the fried olives on a serving platter with toothpicks for easy eating. Serve warm with lemon wedges or a side of marinara sauce for dipping. Best enjoyed immediately while still crispy.