4 medium eggplants, peeled and quartered
2 tablespoons all-purpose flour
1/2 teaspoon ground white pepper
1 pepperoncini pepper, chopped
1 cup vegetable oil
salt to taste
1 Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
2 In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
3 In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F. 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.