Squash croquettes

5 Servings

Ingredients

Quantity Ingredient
CROQUETTES-----
2 cups Winter squash -- peeled and
Cut into thick chunks
½ cup Onions -- minced
½ cup Carrots -- finely grated
¼ cup Parsley, fresh -- finely
Chopped
⅛ teaspoon Sea salt
½ cup Whole wheat pastry flour
Oil for deep frying
BATTER-----
½ cup Whole wheat pastry flour
½ cup Unbleached white flour
1 teaspoon Arrowroot powder
⅛ teaspoon Sea salt
¾ cup ;water -- cold
2 cups Whole wheat bread crumbs
RADISH DIP-----
½ cup Soy sauce -- low sodium
1 tablespoon Daikon or red radish --
Finely
Grated water

Directions

To make croquettes:

Steam squash and puree.

Combine squash with vegetables, salt and pastry flour. Form into 10 croquettes.

Pour 3" of oil into a deep fryer or heavy skillet and heat to 350 degrees.

Gently mix togehter batter ingredients (except bread crumbs). Dip each croquette into batater and roll in bread crumbs.

Fry croquettes in hot oil until crisp and golden, turning over if needed.

Drain well and serve hot.

To make Radish Dip:

Combine soy sauce and water. Sprinkle grated radishon top.

Per serving: 475 cal; 13 g prot; 535 mg sod; 68 g carb; 18 g fat; 2 mg chol; 91 mg calcium Vegetarian Gourmet, Autumn 92/MM by DEEANNE Recipe By :

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