Prep: 18 minutes; Cook: 10 minutes.
Coastal Living SEPTEMBER 2009
1. Slice olives open lengthwise almost all the way, leaving bottom end attached. Stuff each olive with 1 rounded teaspoon Spicy Lamb Sausage. (Olive won't close all the way around filling.)
2. Whisk together egg and 1 tablespoon water in a small bowl. Dredge olives in flour, dip in egg mixture, and dredge in panko.
3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry olives, in batches, 3 minutes or until golden; drain on paper towels.
Go to full version of