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Mini Pumpkin Sage Balls with Balsamic Creme Fraiche
Mini Pumpkin Sage Balls with Balsamic Creme Fraiche
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Impress guests with baked pumpkin balls, topped with crispy sage leaves and served with a tangy dip.
Ingredients:
  • 3 tablespoons canola oil
  • 0.5 cup finely diced onion
  • 2 teaspoons minced garlic
  • 2.5 teaspoons chopped fresh sage
  • 0.75 cup pumpkin puree
  • 0.75 cup dry bread crumbs
  • 1 eggs
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 cups vegetable oil for frying
  • 1 sprig fresh sage leaves
  • 0.25 cup sour cream
  • 0.25 cup heavy whipping cream
  • 1 teaspoon white sugar
  • 1 tablespoon balsamic vinegar
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a baking sheet.
  • In a skillet over medium heat, warm canola oil. Cook the onion until soft and translucent, around 5 minutes. Add garlic and cook for 2 more minutes until softened, then add chopped sage and cook for another 2 minutes. Transfer to a large bowl, mix in pumpkin puree, bread crumbs, eggs, salt, and black pepper. Shape into 1 1/2 inch balls and arrange on a greased baking sheet.
  • Bake in a hot oven until firm, about 15 minutes.
  • Heat frying oil to 350 degrees F (175 degrees C. Fry sage leaves until crispy and bubbles subside. Drain on paper towel-lined plate. Make dipping sauce by stirring together sour cream, whipping cream, sugar, and balsamic vinegar until smooth. Serve pumpkin balls topped with fried sage leaves and with dipping sauce on the side.

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