Name: Squash Croquettes
Ingredients: CROQUETTES-----; 2 c Winter squash -- peeled and; Cut into thick chunks; 1/2 c Onions -- minced; 1/2 c Carrots -- finely grated; 1/4 c Parsley, fresh -- finely; Chopped; 1/8 ts Sea salt; 1/2 c Whole wheat pastry flour; Oil for deep frying; BATTER-----; 1/2 c Whole wheat pastry flour; 1/2 c Unbleached white flour; 1 ts Arrowroot powder; 1/8 ts Sea salt; 3/4 c ;water -- cold; 2 c Whole wheat bread crumbs; RADISH DIP-----; 1/2 c Soy sauce -- low sodium; 1 tb Daikon or red radish --; Finely; Grated water

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Vegan, Main dish	5	Servings

INGREDIENTS

		CROQUETTES—–
2	c	Winter squash — peeled and
		Cut into thick chunks
1/2	c	Onions — minced
1/2	c	Carrots — finely grated
1/4	c	Parsley, fresh — finely
		Chopped
1/8	ts	Sea salt
1/2	c	Whole wheat pastry flour
		Oil for deep frying
		BATTER—–
1/2	c	Whole wheat pastry flour
1/2	c	Unbleached white flour
1	ts	Arrowroot powder
1/8	ts	Sea salt
3/4	c	;water — cold
2	c	Whole wheat bread crumbs
		RADISH DIP—–
1/2	c	Soy sauce — low sodium
1	tb	Daikon or red radish —
		Finely
		Grated water

INSTRUCTIONS

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     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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