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Italian Fried Eggplant Balls

Wednesday, March 16, 2011

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

Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
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
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