Fried Stuffed Olives with Citrus Zest

serves 6

1 large clove of garlic, minced

1/3 cup ricotta

1 tablespoon finely shredded lemon peel

1/2 teaspoon fresh thyme, stems removed

20 large pitted olives

3/4 cup flour

2 eggs, beaten

3/4 cup plain bread crumbs

olive oil, for frying

In a small bowl combine garlic, ricotta, lemon peel, and thyme. Fill a small pastry bag with the mixture, fitted with a small tip . Stuff olives with cheese mixture. Roll stuffed olives in flour; dip into beaten eggs and roll in bread crumbs.

Pour oil into a medium saucepan to the depth of 1 inch. Heat oil over medium heat until temperature reaches 275°F. Fry olives in batches 2-3 minutes or until crisp and golden brown. Drain on a paper towel-lined plate. Serve warm.