Recipe - Squash Croquettes

CROQUETTES
2 cup Winter squash peeled and
Cut into thick chunks
One half cup Onions minced
One half cup Carrots finely grated
One fourth cup Parsley, fresh finely
Chopped
1/8 teaspoon Sea salt
One half cup Whole wheat pastry flour
Oil for deep frying
BATTER
One half cup Whole wheat pastry flour
One half cup Unbleached white flour
1 teaspoon Arrowroot powder
1/8 teaspoon Sea salt
Three fourths cup ;water cold
2 cup Whole wheat bread crumbs
RADISH DIP
One half cup Soy sauce low sodium
1 tablespoon Daikon or red radish
Finely
Grated
One half cup water

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