Crispy Stuffed Olives

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Ingredients

1. 24 colossal green or black pitted olives (71/2 ounces)
2. 6 ounces spicy Italian sausage, cut into 24 pieces
3. 30 saltine crackers
4. 2 large eggs
5. 1/2 cup skim milk
6. 1/2 cup all-purpose flour
7. Vegetable oil, for frying
8. Lemon wedges, for serving

1. Cut a lengthwise slit down one side of each olive. Stuff a piece of Italian sausage into each olive.
2. In a food processor, pulse the crackers until finely ground. Transfer to a shallow bowl. In another shallow bowl, whisk the eggs with the milk. Put the flour in a third shallow bowl. Dredge the olives in the flour, then roll them in the eggs and finally in the cracker crumbs, tossing to coat thoroughly.
3. In a large saucepan, heat 1 1/2 inches of vegetable oil to 325° over moderately high heat. Fry the olives, in batches, until golden brown, about 4 minutes. Transfer the olives to paper towels to drain. Serve hot with lemon wedges.