Add enough oil to fill a large, heavy Dutch oven
a third of the way and heat to 350 degrees F.
Add the sausage, Parmesan
, 1 tablespoon parsley and the red pepper flakes
to a bowl and mix well. Add to a piping bag with a plain tip.
the olives and dry them very well with paper towels or a clean tea
towel. Pipe the sausage filling into each olive.
Add the flour to a casserole dish
and season with salt and pepper. In a second casserole dish, beat the eggs
. In a third casserole dish, add the breadcrumbs, the remaining 1 tablespoon parsley
, season with salt and pepper and whisk
each stuffed olive first through the flour, shaking to remove any excess, then through the egg and then into the breadcrumbs
. Pack the breadcrumbs around each olive if necessary. Add to a clean plate. You can refrigerate them now if you are prepping for a party.
Fry the olives, in batches, until golden and crisp
and the pork is cooked through, 1 to 2 minutes. Remove to a paper towel-lined plate.