Ingredientsservings 504 cals
- 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.
Per Serving: 504 calories; 45.8 g fat; 23.7 g carbohydrates; 5.4 g protein; 37 mg cholesterol; 140 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...