Scotch Pumpkins

Ingredients

• 1/8 Blanched pumpkin (boiled in water with 3 tsp. sugar and 1 tsp. salt)
• 1/2 cup plain flour (for dredging the balls)
• 1 Egg (beaten with 2 tbls water)
• 1.5 cups Panko bread crumbs
• Oil for deep frying

• To season Meat

• 6 breakfast Sausage links
• 4 strips Canadian loin bacon (minced)
• 4 tbls finely chopped onion
• ¼ tsp. Black pepper
• ½ tsp. No salt seasoning

• To season Flour

• 1 cup Flour
• ½ tsp. Salt
• ¼ tsp. Black pepper
• ½ tsp. smoked Paprika

Instructions

1. Heat your deep fryer oil to 375 degrees.
2. Blanch pumpkin in water for 10 to 15 minutes.
3. Mince bacon in food processor.
4. Remove casings from sausage, and combine with bacon onion and the other seasonings for meat. Mix.
5. Place blanched pumpkin in an ice bath to cool down.
6. Pat dry and scoop any excess stringy flesh from the center. Scoop as many balls from the pumpkin using a melon baller as you can.
7. Dredge the balls in some flour.
8. Split the meat into the same amount of balls and roll each ball in the meat. Do this so that you no longer see the pumpkin or the flour only the beat. They should look like meat balls.
9. Season your flour and beat your eggs, set up your breading station.
10. Dip balls in flour then egg wash then panko breadcrumbs, repeat till all the balls are breaded.
11. Fry in batched in the hot oil until golden brown (the bacon will be darker in color than the sausage) about 2-4 minutes.
12. Remove from oil, place on a cooling rack and serve warm.

Notes