Eggplant Puffs
Ingredients
Instructions
- Cook whole eggplant in boiling water until tender, 15 to 20 minutes.
- Peel; put the pulp in a bowl.
- Drain off any water.
- Mash finely with a fork and beat a little.
- Add other ingredients except flour and oil.
- Beat until well mixed with a whisk or an electric blender.
- The final consistency may seem a little thin, but nevertheless, shape into small balls and arrange on a plate.
- Let stand in the refrigerator for at least 1 hour.
- Roll in flour.
- Fry in hot oil until crisp.
- Serve hot with toothpicks.
- Makes about 24 small puffs.
Nutrition & Diet Analysis (per serving)
802
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).