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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!