Reserve 6 Tbsp. cracker crumbs for later use. Mix remaining crumbs with egg and guacamole until blended.

Cover rimmed baking sheet with foil. Scoop guacamole mixture into 24 balls; place on prepared baking sheet. Freeze 15 min.

Roll guacamole balls, 1 at a time, in reserved cracker crumbs until ball is evenly coated on all sides with crumbs. Return to prepared baking sheet. Freeze 45 min.

Heat oil to 375°F. Add guacamole balls, in small batches, to hot oil; cook 2 min. or until golden brown. Drain on paper towels.

Serve topped with salsa and olives.