Drain the olives and set bowl aside.
Chop the Jalapenos into small bits and mix well into the cream cheese.
Add this mixture to a piping bag. Cut the tip only slightly to the center of the pitted olive.
Gently squeeze the piping bag into one end of the olive, filling the center with the jalapeno cream cheese mixture. Repeat this step for all of them and set aside.
In a flat dish place the additional 2 Tablespoons of flour and lightly roll the olives until they have a nice dusting.
In a bowl place the remaining flour, salt, egg, garlic powder, crushed red pepper, and smoke paprika. Mix Really well this base should be thick like a pancake batter consistency.
Place panko bread crumbs into a separate bowl.
Insert a wooden toothpick in the center of an olive.
Completely dip into our "base" mixture tap off the excess
Completely coat with panko bread crumbs and set aside. Repeat the process for every olive.
Once you have all the olives coated and breaded. In a deep frying pan heat up the olive oil. (making sure the olive oil coats all the olive and jalapeno bites, using a smaller frying area reduces the oil needed)
When the oil is hot gently drop in around 4-5 olives at a time.
They will fry fast, remove from oil when they are golden and place onto a flat dish lined with a paper towel.
They are ready to be enjoyed. Serve with your favorite dipping sauce or enjoy as a delicious side to a meal. Great with garlic aioli, yogurt lemon cilantro dip.