ROASTED ALMONDS ANCHOVIES
1. Fill three bowls, from left to right, with the our, eggs, and bread crumbs. Stuff the olives with your choice of fillings. 2. Spear an olive with a toothpick and twirl it in the our to coat evenly, swirl it in the egg, and then roll it in the bread crumbs. Use a fork to pop it o the toothpick onto a plate. Repeat until all the olives are crumbed. Those who like to get their hands dirty can eschew the toothpick. 3. Heat 1½ inches of oil in a medium saucepan until it reaches 350°F on a deep-fat or candy thermometer (“Small Fry,”). Place a few of the olives at a time in the bowl of a slotted metal spoon and lower them into the oil. Fry in batches until golden brown, less than 1 minute. Fish out the olives with the spoon and transfer them to paper towels. Spritz them with lemon while still sizzling, if you like. Serve hot.