Ingredients
-
1/2
-
1
-
1
-
2
-
4
-
1
-
2
-
-
1/2
-
1
-
1/2
-
-
-
-
Directions
Steps
|
1
Done
|
If Using Unpitted Olives, Pit Them With an Olive Pitter (or Cherry Pitter) to Keep Them Intact. |
|
2
Done
|
Place the Onion, Garlic, Ham, Parsley, Olive Oil and Cayenne in a Food Processor and Pulse on and Off Until Everything Is Pureed and Very Creamy and Smooth. |
|
3
Done
|
Remove to a Bowl. |
|
4
Done
|
Using a Pastry Bag Outfitted With a Nozzle Small Enough to Fit Into the Cavity Opening of the Olive, Stuff Each Olive With the Filling. |
|
5
Done
|
Spread the Flour Onto One Plate and the Breadcrumbs Onto Another. |
|
6
Done
|
Heat About Half an Inch of Olive Oil in a Large, Heavy Skillet Over Medium Heat. |
|
7
Done
|
Roll the Olives in the Flour, Then in the Egg, and Finally Into the Breadcrumbs. |
|
8
Done
|
Fry Until the Breadcrumbs Have Turned Golden. |
|
9
Done
|
Remove, Place on Paper Towels to Drain Momentarily and Serve. |
