Fried Eggplant Balls Recipe

Fried Eggplant Balls Recipe

from today.com

Serve crispy eggplant balls with pasta, over polenta or just dipped in tomato sauce.

Ingredients

  • 2 pounds purple eggplant, about 2 medium
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated pecorino cheese
  • 1¼ cup seasoned Italian breadcrumbs, divided
  • 1/2 teaspoon granulated garlic powder
  • 1 pinch freshly ground black pepper
  • 1 pinch crushed red pepper flakes (optional)
  • Vegetable oil, for frying

Directions

  1. 1

    Bring 6 quarts of water to a rolling boil.

  2. 2

    Meanwhile, trim the tops and bottoms from the eggplant and peel. Cut the eggplant into quarters, lengthwise. Cut each quarter into 5 chunks.

  3. 3

    Carefully add the eggplant to the boiling water. Boil for 12-15 minutes, until the eggplant has softened. Use a spider to stir and submerge the chunks every so often. The eggplant should be very soft and mushy, but still hold its shape.

  4. 4

    Strain the eggplant in a colander. Put the colander into a bowl, leaving at least 2 inches of space between the colander and the bowl. Place a weight over the eggplant and refrigerate for at least 2 hours, preferably overnight, to remove as much liquid as possible. Discard the extracted liquid.

  5. 5

    Fill a large high-sided skillet with 1/2-inch of canola oil. Heat the oil, over medium-high heat, to 350°F.

  6. 6

    Meanwhile, transfer the eggplant to a large bowl. Using your hands, break the eggplant into smallish chunks. Add the egg, pecorino, 3/4 cup breadcrumbs, garlic powder, pepper and red pepper flakes. Using your hands, mush all the ingredients together, to combine. It's okay if there are some chunks of eggplant left.

  7. 7

    Portion the eggplant mixture into 2 ounce balls, a little larger than a golf ball. Roll the balls in the remaining breadcrumbs and gently flatten the balls.

  8. 8

    Fry the eggplant balls on both sides until deep golden brown. Drain on a paper towel-lined plate and serve immediately.