Squash and peanut balls

5 Servings

Ingredients

Quantity Ingredient
2 cups Winter squash; cooked
Pureed
1 teaspoon White sweet miso
¼ cup Peanut butter -- chunky
1 cup Whole wheat pastry flour
½ cup Flour
½ cup Peanuts, skinless --
Chopped
Oil for deep frying
SOY SAUCE DIP-----
¼ cup Soy sauce -- low sodium
Juice squeezed from 1 tsp.
Grated fresh ginger water

Directions

Combine squahs puree, miso , peanut butter, pastry flour and peanuts.

Flour hands and form 1" balls. Dough will be soft, so handle gently.

Flatten and dredge balls in flour.

Pour 2" to 3" oil into a deep fryer or heavy skilelt and heat to 350 degrees. Fry 4 to 5 balls at a time for 2 to 3 minutes or until crisp.

Drain on absorbent paper.

Serve hot with soy sauce dip.

To make soy sauce dip:

Mix together soy sauce and water.

Wash ginger and remove any dry ends or decaying spots, but do not peel.

Grate on a fine sharp grater. To make ginger juice, squeeze grated pieces in a garlic press. Stir juice into sauce.

Per serving: 282 cal; 13 g prot; 227 mg sodl; 30 g carb; 15 g fat; 0 mg chol; 44 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE Recipe By :

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