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🍽️ Crispy Eggplant Balls

224 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants
• 1 beaten egg
• 2 tbsp milk
• 1 pinch cayenne pepper
• salt
• pepper (from the mill)
• 100 g flour
• 1 tsp baking powder
• oil (for frying)

Instructions

1. 1. Peel the eggplants.
2. 2. Cut the flesh into small cubes.
3. 3. Boil the cubes in salted water for 15 minutes.
4. 4. Let the eggplants become soft.
5. 5. Remove the eggplants from the cooking water.
6. 6. Puree the eggplants finely.
7. 7. Stir the egg into the puree.
8. 8. Pour in the milk.
9. 9. Add your spices.
10. 10. Mix the flour with the baking powder.
11. 11. Work the flour mixture into the eggplant mass.
12. 12. Heat oil in a pan or pot.
13. 13. Test the oil temperature with a wooden stick.
14. 14. Wait until small bubbles rise on the stick.
15. 15. Drop the dough spoonful by spoonful into the hot oil.
16. 16. Fry the balls until golden brown.

Nutrition per serving

• kcal: 224
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 23 g