Tasty Fried Eggplant Balls

Name: Tasty Fried Eggplant Balls
Total time: 185
Yield: 8
Ingredients: 1 large eggplant, peeled and cubed; 1.75 teaspoons salt, divided; 1.5 cups bread crumbs, divided; 0.75 cup chopped green bell pepper; 0.25 cup chopped onion; 0.5 ounce shredded Cheddar cheese; 2 large eggs, divided; 1 teaspoon paprika; 0.25 teaspoon ground black pepper; 0.5 cup all-purpose flour; 2 cups vegetable oil for frying, or as needed

Recipe by MARBALET from allrecipes.com

Dinner,Appetizer 3 Hr. 5 Mins.

Ingredients

8 servings

•

1 large eggplant, peeled and cubed
•

1.75 teaspoons salt, divided
•

1.5 cups bread crumbs, divided
•

0.75 cup chopped green bell pepper
•

0.25 cup chopped onion
•

0.5 ounce shredded Cheddar cheese

•

2 large eggs, divided
•

1 teaspoon paprika
•

0.25 teaspoon ground black pepper
•

0.5 cup all-purpose flour
•

2 cups vegetable oil for frying, or as needed

Instructions

Fill a medium pot with an inch of water, then add eggplant and 1/2 teaspoon salt. Cover and bring to a boil over medium heat. Cook until eggplant is tender, about 15 minutes. Drain well.
Transfer eggplant to a large bowl; stir in 3/4 cup bread crumbs, bell pepper, onion, Cheddar, one egg, remaining 1 1/4 teaspoons salt, paprika, and pepper until well combined. Cover and refrigerate until chilled, at least 2 hours or overnight.
When ready to cook, set out three shallow bowls. Place flour in one bowl, beat remaining egg in another bowl, and place remaining 3/4 cup bread crumbs in the third bowl.
Drop heaping teaspoonfuls of eggplant mixture into flour; roll until completely coated. Dip into beaten egg, then lift up so excess egg drips back into the bowl, and roll in bread crumbs to coat.
Heat oil in a large saucepan to 350 degrees F (175 degrees C).
Fry eggplant balls in hot oil until golden brown and heated through, 2 to 3 minutes per side. Drain on paper towels.