Mini Pumpkin Sage Balls With Balsamic Creme Fraiche
Tar du laktosfri creme fraiche och laktosfri fetaost så blir hela rätten laktosfri.
Recipe Summary Mini Pumpkin Sage Balls With Balsamic Creme Fraiche
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 | Creme Fraiche Fetaost Soltorkade Tomater Recept3 tablespoons canola oil½ cup finely diced onion2 teaspoons minced garlic2 ½ teaspoons chopped fresh sage¾ cup pumpkin puree¾ cup dry bread crumbs1 eggs½ teaspoon salt¼ teaspoon ground black pepper2 cups vegetable oil for frying1 sprig fresh sage leaves¼ cup sour cream¼ cup heavy whipping cream1 teaspoon white sugar1 tablespoon balsamic vinegarDirectionsPreheat 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.Info | Creme Fraiche Fetaost Soltorkade Tomater Receptprep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
16
Yield:
16 Pumpkin Balls
TAG : Mini Pumpkin Sage Balls With Balsamic Creme FraicheAppetizers and Snacks,