1. ** OPTIONAL ** If you’re 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. Cool slightly, then form a bit of blue cheese around an almond sliver and stuff into an olive. Repeat with remaining stuffing/olives. 2. ** OTHERWISE ** Stuff about ½ teaspoon blue cheese into each olive. 3. Place lightly beaten eggs in Bowl #1. 4. Season flour with pepper and place in Bowl #2. 5. Place the panko in Bowl #3. 6. Dredge olives, one at a time, through Bowl #1, then Bowl #2, back to Bowl #1, and finally through Bowl #3. (Eggs, flour, eggs, panko) You may need a fork to rescue the slippery olives from the egg. Handle gently and let any excess material fall/drip off before moving to the next bowl. 7. Place coated olives on plate, cover loosely with wrap and chill for at least 2 hours. 8. When ready to continue, heat oil in a deep fryer or stock pot to 375F degrees. 9. Fry uncrowded olives in skillet for 2-3 minutes or until medium-brown, then drain on brown paper bag or paper towels. 10. Inhale said olives before anyone gets home and prepare to look innocent. ---------------------------------------------------------------------------
Nutrition
Ingredients
