Fried Pumpkin Balls These crispy, flavorful bites are perfect for a fall or winter gathering. Inspired by various recipes, I’ve combined the best techniques to create a delicious and easy-to-make dish. Ingredients: 1 medium-sized pumpkin (about 2 lbs), cooked and mashed 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sage, chopped Vegetable oil for frying Optional: hot honey for serving Instructions: Prepare the pumpkin mixture: In a bowl, combine the mashed pumpkin, breadcrumbs, Parmesan cheese, egg, salt, pepper, and sage. Mix well until a dough forms. Form the balls: Use your hands to shape the dough into small balls, about 1 1/2 inches in diameter. You should end up with around 20-25 balls. Chill the balls: Place the balls on a baking sheet lined with parchment paper, leaving some space between each ball. Refrigerate for at least 30 minutes or up to 2 hours to firm up. Fry the balls: Heat about 2-3 inches of vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C). Fry the pumpkin balls in batches, 4-5 at a time, until golden brown and crispy, about 1-2 minutes per batch. Use a slotted spoon to remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve: If desired, drizzle the fried pumpkin balls with hot honey. Serve warm and enjoy! Tips: For an extra crispy coating, you can chill the balls in the refrigerator for a longer period or even freeze them for up to 2 months. Just thaw them at room temperature before frying. To prevent the balls from breaking apart during frying, make sure they are well-formed and not too large. If you don’t have hot honey, you can substitute it with a drizzle of honey or a sprinkle of powdered sugar. These fried pumpkin balls are a delightful twist on traditional appetizers, perfect for the fall season. The combination of crispy exterior and soft, pumpkin-filled center is sure to impress your guests!