Panko and Blue Cheese Olive Sumbishiz

Ingredients

• 1 (10 ounce) jar large pitted green olives (about 24 olives)

• 1/4 cup blue cheese
• 5 cups peanut oil (approx., for frying)
• 3/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 3/4 cup panko, flakes
• fresh ground pepper
• 24 slivered almonds (optional)
• Emeril's Original Essence (optional)

Directions

1. 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. 2

   ** OTHERWISE ** Stuff about ½ teaspoon blue cheese into each olive.

3. 3

   Place lightly beaten eggs in Bowl #1.

4. 4

   Season flour with pepper and place in Bowl #2.

5. 5

   Place the panko in Bowl #3.

6. 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. 7

   Place coated olives on plate, cover loosely with wrap and chill for at least 2 hours.

8. 8

   When ready to continue, heat oil in a deep fryer or stock pot to 375F degrees.

9. 9

   Fry uncrowded olives in skillet for 2-3 minutes or until medium-brown, then drain on brown paper bag or paper towels.

10. 10

    Inhale said olives before anyone gets home and prepare to look innocent.