Mix all ingredients in a large bowl (except coconut oil and cream sauce of course). Make sure it is will combined.

Roll mixture into 1 inch balls. It makes about 24. You can make them as large or small as you like.

Heat coconut oil in a taller, slimmer pot until it is between 285-325 degree. You don't need to be overly specific about this, but you don't want it smokign or burning and you don't want it too cool.

Using tongs, one by one place a few balls into the hot coconut oil. Hold the ball in the tongs for about 20 seconds before letting it go. This will prevent it from sticking to the bottom. You want it to get a little "fried" before dropping it in. Do as many batches or rotations as you need to.

Let each ball simmer for about 5 minutes or until golden. We made about 5-6 per rotation.

Serve warm or cold. Both taste amazing.

Top with lemon cream sauce (optional) or serve over lemon risotto (optional).