Stuffed Crispy Olives repost of recipe request per Becky

[Guest guest]

" Stuffed Crispy Olives "

 

3 oz. dry TVP (reconstituted it will be about 5-6

oz.) or use 5 oz. Crumbles

1 Tblspn. olive oil

3 1/2 Tblspns. dry white wine

1/3 cup grated parmesan (I used nutritional yeast

flakes)

2 small eggs

salt & pepper

40 extra large or large pitted green or black olives

Dash of red pepper flakes

Flour for dredging

Oil for frying

 

Saute the TVP or Crumbles in oil until heated through,

add wine and cook until

liquid evaporates.

Let cool slightly.

To the mixture add parmesan and one of the eggs

(lightly beaten) and season

with, red pepper flakes, salt and pepper.

Stuff olives with this mixture. (Open ends of olives

wider with the end of a

teaspoon and it's easy to stuff olives with your

fingers).

Lightly whisk remaining one egg.

Heat oil to 350 to 375 degrees in a wok or wok type

pan.

One by one dredge olives in flour and then dip in egg.

Deep fry until golden brown and drain on paper towels.

Cut olives in half and serve or eat whole.

These make a nice appetizer.

 

 

 

 

I've got one more silver dollar,

but I'm not gonna let them catch me, no,

not gonna let them catch the MIDNIGHT rider.

- Allman Brothers Band, Midnight Rider

 

 

 

 

 

[Guest guest]

Now that sounds tasty!

 

Christiane

-

Donnalilacflower

GROUP

Monday, June 05, 2006 8:35 PM

Stuffed Crispy Olives repost of recipe request per

Becky

 

 

" Stuffed Crispy Olives "

 

3 oz. dry TVP (reconstituted it will be about 5-6

oz.) or use 5 oz. Crumbles

1 Tblspn. olive oil

3 1/2 Tblspns. dry white wine

1/3 cup grated parmesan (I used nutritional yeast

flakes)

2 small eggs

salt & pepper

40 extra large or large pitted green or black olives

Dash of red pepper flakes

Flour for dredging

Oil for frying

 

Saute the TVP or Crumbles in oil until heated through,

add wine and cook until

liquid evaporates.

Let cool slightly.

To the mixture add parmesan and one of the eggs

(lightly beaten) and season

with, red pepper flakes, salt and pepper.

Stuff olives with this mixture. (Open ends of olives

wider with the end of a

teaspoon and it's easy to stuff olives with your

fingers).

Lightly whisk remaining one egg.

Heat oil to 350 to 375 degrees in a wok or wok type

pan.

One by one dredge olives in flour and then dip in egg.

Deep fry until golden brown and drain on paper towels.

Cut olives in half and serve or eat whole.

These make a nice appetizer.

 

 

 

 

I've got one more silver dollar,

but I'm not gonna let them catch me, no,

not gonna let them catch the MIDNIGHT rider.

- Allman Brothers Band, Midnight Rider