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.