8 Oil-Fried Foods for Hanukkah: The Olive all'Ascolana | Le Marche and Food | Scoop.it
Hanukkah is a great excuse to let the oil flow and fry, fry away. Latkes and jelly donuts are the usual slick and crispy suspects, but they're not the only foods you can throw in the pan, which is why we've gathered eight great oil-fried recipes that are perfect for the upcoming holiday. Some are a little different, like crispy fried rings of squash, and some are, well, latkes -- but all are delicious.

Olive All'Ascolana - Serves 2 dozen (click on the photo for the other 7 recipes)

24 large green olives, pitted
1/2 cup goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, chopped fine
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 cup all purpose flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup parmigiano reggiano, or similar
1cup vegetable oil
parmigiano reggiano, for sprinkling
zest and juice from one lemon, for sprinkling

In a small bowl, mix the goat cheese, mustard seed, rosemary, chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up.
While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees.
Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the bread crumbs and cheese on the last plate.
When the olives have chilled, roll half of them in the flour, then in the egg, then in the bread crumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives.
Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.