Italian Fried Eggplant Balls

1. 1

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

2. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.