Italian Fried Eggplant Balls

Italian Fried Eggplant Balls

5 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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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.

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Reviews (5)

Rate This Recipe
NANCYALBERICI
32

NANCYALBERICI

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 breadcrumbs instead of flour for a better rolling consistency. Then I browned them in garlic and olive oil for a real Italian flavor. They are quite tasty and great with spaghetti squash.

Jerrol
24

Jerrol

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

xray29588
23

xray29588

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 potatoe flakes. I added some additional itailan seasonings and some magic cheff seasonings. Then I hand rolled them into small meatball size balls and deep fried them. To some of the mix I added some curry, cumin and red pepper flakes. I will definitly use this recipe again. My husband really enjoyed them!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 45.8 g
  • 70%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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