Fried Stuffed Castelvetrano Olives

Making for a substantial snack, olives are stuffed with a simple beef and pork filling; then dredged in breadcrumbs before crisping them up in the deep-fryer.

12 oz Castelvetrano olives (about 40)
3 oz ground beef
2 oz ground pork
2 Tbsp. Parmesan cheese, freshly grated
¼ tsp. nutmeg, freshly grated
1 egg yolk
1 whole egg
1 lemon, zest finely grated
kosher or sea salt
black pepper, freshly ground
Canola oil, for frying
2 Tbsp. whole milk
1½ cups breadcrumbs
½ cup all-purpose flour, unbleached

Pit olives by lightly crushing them individually with the flat side of a chef's knife; discard pits, leaving olives as intact as possible.

Mix beef, pork, Parmesan, nutmeg, yolk, lemon zest, salt, and pepper in a bowl. Divide mixture into forty ½ tsp. balls. Stuff 1 ball of meat mixture into each olive; press olive around filling to seal.

Heat 2" oil in a 4 qt saucepan until a deep-fry thermometer reads 375°F.

Whisk whole egg and milk in a bowl. Place bread crumbs and flour in separate bowls.

Working in batches, roll olives in flour, dip in egg mixture, and coat in bread crumbs; fry until crisp and filling is cooked through, 3-4 minutes. Using a slotted spoon, transfer olives to paper towels; season with salt.

Makes 4-6 servings.