Ingredients
Hot Italian sausage, casings removed
large pitted olives
Panko (Japanese breadcrumbs)Flour
Eggs
Splash water
Vegetable oil (for frying)
Preparation
Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show).
Grind panko in processor until finely ground, place in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on baking sheet. DO AHEAD Can be made 4 hours ahead. Cover; chill.
Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350°F. Working batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 4-5 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.
