Italian Fried Eggplant Balls recipe

4 servings

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

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.