Crispy Stuffed Olives

Directions

1. 1
   Cut a lengthwise slit down one side of each olive.
2. 2
   Stuff a piece of Italian sausage into each olive.
3. 3
   In a food processor, pulse the crackers until finely ground.
4. 4
   Transfer to a shallow bowl.
5. 5
   In another shallow bowl, whisk the eggs with the milk.
6. 6
   Put the flour in a third shallow bowl.
7. 7
   Dredge the olives in the flour, then roll them in the eggs and finally in the cracker crumbs, tossing to coat thoroughly.
8. 8
   In a large saucepan, heat 1 1/2 inches of vegetable oil to 325 over moderately high heat.
9. 9
   Fry the olives, in batches, until golden brown, about 4 minutes.
10. 10
    Transfer the olives to paper towels to drain.
11. 11
    Serve hot with lemon wedges.