Great appetizers. Cooked eggplant is pureed with flour, egg and pepperoncini pepper and then dropped by teaspoonfuls into hot oil. Serve with toothpicks, salt and pepper.
INGREDIENTS (for 5 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.