Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 bread crumbs
• 1 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups vegetable oil for frying
• 1 sprig fresh sage leaves
• 1/4 cup sour cream
• 1/4 cup heavy whipping cream
• 1 teaspoon white sugar
• 1 tablespoon balsamic vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat part of the canola oil in a skillet over medium heat. Add the diced onion and cook 4 to 5 minutes until soft, then add the garlic and cook 1 minute more.

2. Transfer the onion mixture to a bowl. Stir in the chopped fresh sage, pumpkin puree, bread crumbs, egg, salt and black pepper until a soft, scoopable mixture forms.

3. Chill the mixture in the refrigerator for 15 minutes so it firms up enough to roll.

4. Roll the mixture into 16 small balls about 1 inch (2.5 cm) across.

5. Heat the vegetable oil in a deep, heavy pan to 350°F (177°C), using a thermometer to check.

6. Fry the balls in batches 3 to 4 minutes, turning them, until deep golden and cooked through. Drain on paper towels.

7. Fry the fresh sage leaves from the sprig in the hot oil for about 10 seconds until crisp, then drain on paper towels.

8. Mix the sour cream and heavy whipping cream in a small bowl and let stand 10 minutes. Stir in the sugar and balsamic vinegar, then refrigerate until serving.

9. Serve the warm pumpkin balls topped with a spoonful of the balsamic cream and a crisp sage leaf.