Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Add enough oil to fill a large, heavy Dutch oven a third of the way and heat to 350 degrees F.

Add the sausage, Parmesan, 1 tablespoon parsley and the red pepper flakes to a bowl and mix well. Add to a piping bag with a plain tip. 

Drain the olives and dry them very well with paper towels or a clean tea towel. Pipe the sausage filling into each olive. 

Add the flour to a casserole dish and season with salt and pepper. In a second casserole dish, beat the eggs. In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley, season with salt and pepper and whisk together. 

Dredge each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs. Pack the breadcrumbs around each olive if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party. 

Fry the olives, in batches, until golden and crisp and the pork is cooked through, 1 to 2 minutes. Remove to a paper towel-lined plate.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Pat and Gina's Oven Fried Chicken

Recipe courtesy of The Neelys

Tuscan Olive Harvest Ribolita

Recipe courtesy of Michael Chiarello

Fried Olives

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword