| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Winter squash; cooked |
|
|
Pureed |
| 1 |
ts |
White sweet miso |
| 1/4 |
c |
Peanut butter — chunky |
| 1 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Peanuts, skinless — |
|
|
Chopped |
|
|
Oil for deep frying |
|
|
SOY SAUCE DIP—– |
| 1/4 |
c |
Soy sauce — low sodium |
|
|
Juice squeezed from 1 tsp. |
|
|
Grated fresh ginger water |
INSTRUCTIONS
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 :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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