Cook the Book: Fried Stuffed Olives

Fill three bowls, from left to right, with the flour, eggs, and bread crumbs. Stuff the olives with your choice of fillings.

Spear and olive with a toothpick and twirl it in the flour to coat evenly, swirl it in the egg, and then roll it in the bread crumbs. Use a fork to pop it off the toothpick onto a plate. Repeat until all of the olives are crumbed. Those who like to get their hands dirty can eschew the toothpick.

Heat 1 1/2 inches of oil in a medium saucepan until it reaches 350°F on a deep-fat thermometer or a candy thermometer.

Place a few of the olives at a time in the bowl of a slotted metal spoon and lower them into the oil. Fry in batches until golden brown, less than 1 minute. Fish out the olives with a spoon and transfer them to paper towels. Spritz them with lemon while sizzling, if you like.

Serve hot.