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Italian Fried Eggplant Balls

MARBALET

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

servings 504 cals
Original recipe yields 5 servings (4 to 6 servings)

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Directions

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  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.

Nutrition Facts


Per Serving: 504 calories; 45.8 g fat; 23.7 g carbohydrates; 5.4 g protein; 37 mg cholesterol; 140 mg sodium. Full nutrition

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Reviews

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Thanks for the great idea. I did adjust the recipe and directions to suit my needs. I mashed the eggplant instead of using the food processor and added potato flakes and Italian flavored bread...

very messy. the balls did not stay together when fried. Consistency was mushy.

I used some of the other users idea's and they turned out great! I used one black beauty eggplant and one white eggplant. I added 2 eggs and used itailan bread crumbs and garlic seasoned potat...

I steamed & processed the eggplant with a couple cloves garlic and chopped onion. Added bread crumbs from three pieces of toast instead of flour. 2 eggs, didn't have pepperocini. added a little ...

wow. this is awful. i guess the taste is ok, but the texture is mushy and slimy, and it does NOT hold together at all during frying. needs some glue to give it some structure, but in the futu...