Mini Pumpkin Sage Balls With Balsamic Creme Fraiche

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 3 tablespoons canola oil
• 1/2 cup finely diced onion
• 2 teaspoons minced garlic
• 2 1/2 teaspoons chopped fresh sage
• 3/4 cup pumpkin puree
• 3/4 cup dry breadcrumbs
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups vegetable oil (for frying)
• 1 sprig fresh sage leaf
• 1/4 cup sour cream
• 1/4 cup heavy whipping cream
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• 2 heat canola oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• 3 add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes.
• 4 scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined.
• 5 roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.
• 6 bake in preheated oven until firm and hot, about 15 minutes.
• 7 meanwhile, heat the frying oil to 350 degrees f (175 degrees c), and add the sage leaves.
• 8 fry until the bubbles begin to subside and the leaves are crispy. remove the leaves, and drain on a paper towel-lined plate.
• 9 prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth.
• 10 to serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.