Almond Stuffed Fried Olives

24 pitted green olives

24 smoked almonds

1/3 c. all-purpose flour

2 eggs, beaten

½ c. dried bread crumbs

peanut oil for frying

Pat the olives dry.

Stuff each with one almond, rounded end first.

Roll olives in the flour.

Dip in the beaten eggs.

Roll in the bread crumbs.

In a heavy pot, heat 1 inch of peanut oil to 350°.

Fry the olives, in batches, about 20-30 seconds or until brown.

Use a slotted spoon to remove olives from oil and drain on paper towels.

Serve hot.