Description
An easy appetizer that isn’t cheese! These baked pumpkin balls will really impress company. They’re sprinkled with fried sage leaves and served with a tangy dipping sauce.
Ingredients
- 3 tablespoons canola oil
- ½ cup finely diced onion
- 2 teaspoons minced garlic
- 2 ½ teaspoons chopped fresh sage
- ¾ cup pumpkin puree
- ¾ cup dry bread crumbs
- 1 eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups vegetable oil for frying
- 1 sprig fresh sage leaves
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- 1 teaspoon white sugar
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- 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. Add the garlic
- and cook 2 minutes until softened
- then stir in the chopped sage
- and cook 2 more minutes. Scrape into a large bowl
- and stir in the pumpkin puree
- bread crumbs
- eggs
- salt
- and black pepper until combined. Roll the mixture into 1 1/2 inch balls
- and place onto the greased baking sheet.
- Bake in preheated oven until firm and hot
- about 15 minutes.
- Meanwhile
- heat the frying oil to 350 degrees F (175 degrees C)
- and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves
- and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream
- whipping cream
- sugar
- and balsamic vinegar until smooth. To serve
- sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 16