Squash and Peanut Balls Recipe

Free Recipe Squash and Peanut Balls

Recipe Type: V Recipes

Recipe Preparation: stir

Cooking Ingredients for Squash and Peanut Balls Recipe

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
1/4 c – water

Squash and Peanut Balls Preparation

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 :

Cooking Temperature:

Recipe Serves: 5

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