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
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. 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.
Makes 4 to 6 servings
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