Recipes ideas- Fried provolone stuffed olives


2 pounds DeLallo Provolone Stuffed Olives
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup DeLallo Plain Breadcrumbs
2/3 cup DeLallo Extra Light Olive Oil, for frying
1 cup DeLallo Pomodoro Fresco Marinara Pasta Sauce


Blot olives with paper towels to remove most of the oil. Pour flour in a small bowl, the beaten eggs in a second bowl and the breadcrumbs in another small bowl. First, dredge olives in flour. Next, coat olives in egg and then roll olives in breadcrumbs. Place on a plate until ready to fry.
In a large saucepan, heat olive oil on a medium-high setting. Once the oil is hot, fry olives in small batches, for about 45 seconds or until they turn golden. Using a slotted spoon, gently transfer olives to a plate lined with paper towels.
Allow olives to cool for a few minutes before serving. Serve with warmed Marinara.