Italian Fried Eggplant Balls

Italian Fried Eggplant Balls

5
MARBALET 46

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

Ingredients

{{adjustedServings}} servings 504 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

5
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...