Italian Fried Eggplant Balls recipe

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Ingredients

4 medium eggplants, peeled and quartered
2 tablespoons all-purpose flour
1 egg
½ teaspoon ground white pepper
1 pepperoncini pepper, chopped
1 cup vegetable oil
salt to taste

Nutrition Info

504.5 calories
carbohydrate: 23.7 g
cholesterol: 37.2 mg
fat: 45.8 g
fiber: 12.5 g
protein: 5.4 g
saturatedFat: 6.1 g
servingSize: -
sodium: 139.6 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender, drain well.

  2. In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.

  3. In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.

Recipe Yield

4 to 6 servings

Recipe Note

These spicy eggplant appetizers are a great treat for your guests. And easy to make, too!

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