Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.22 Kcal (2580 kJ) | ||
| Calories from fat | 500.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.65g | 86% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 107.42mg | 4% | |
| Potassium | 1072mg | 23% | |
| Total Carbs | 31g | 10% | |
| Sugars | 18.32g | 73% | |
| Dietary Fiber | 13.93g | 56% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.25 Kcal (483 kJ) | ||
| Calories from fat | 93.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 86% | |
|---|---|---|---|
| Cholesterol | 7.65mg | 14% | |
| Sodium | 20.09mg | 4% | |
| Potassium | 200.49mg | 23% | |
| Total Carbs | 5.8g | 10% | |
| Sugars | 3.43g | 73% | |
| Dietary Fiber | 2.61g | 56% | |
| Protein | 1.2g | 13% | |
| Vitamin C | 1.7mg | 15% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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