Italian Fried Eggplant Balls

Italian Fried Eggplant Balls

"These spicy eggplant appetizers are a great treat for your guests. And easy to make, too!" Original recipe yield: 4 to 6 servings.




INGREDIENTS:
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

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DIRECTIONS:
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.

LOL!! It doesn't seem right reading this post after the shaved ball post........ No licky, no sticky. Both are on my "new post" search