Large stuffed olives in deep frying

Ingredients:

• 1 raw hot Italian sausage (90 g), casing removed
• 1/4 cup + 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley
• 20 large green pitted olives
• 3/4 cup breadcrumbs
• 1 cup premium flour
• 2 large eggs, lightly beaten
• Vegetable oil, for deep-frying

Preparation:

1. In a bowl, combine the sausage with 2 tablespoons of Parmesan and parsley.
   
   Slit the olives to open them (don't cut them completely in half). Fill them with the meat mixture and press to close them (it's okay if the olives don't close completely).
2. Mix breadcrumbs with the remaining 1/4 cup Parmesan. Dredge the olives in flour, dip in beaten eggs, then roll in the breadcrumb mixture.
3. Deep-fry the olives, a few at a time, in oil preheated to 175°C (350°F) until golden brown, about 4 minutes. Drain on paper towels.