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 :
File