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Ingredientes
- 2 c. Winter squash, cooked
- Â Â Pureed
- 1 tsp White sweet miso
- 1/4 c. Peanut butter -- chunky
- 1 c. Whole wheat pastry flour
- 1/2 c. Flour
- 1/2 c. Peanuts, skinless --
- Â Â Minced
- Â Â Oil for deep frying
- Â Â SOY SAUCE DIP-----
- 1/4 c. Soy sauce -- low sodium
- Â Â Juice squeezed from 1 teaspoon
- Â Â Grated fresh ginger
- 1/4 c. -- water
Direcciones
- 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 possibly heavy skilelt and heat to 350 degrees. Fry 4 to 5 balls at a time for 2 to 3 min or possibly till crisp.
- Drain on absorbent paper.
- Serve warm with soy sauce dip.
- To make soy sauce dip:Mix together soy sauce and water.
- Wash ginger and remove any dry ends or possibly decaying spots, but don't peel.
- Grate on a fine sharp grater. To make ginger juice, squeeze grated pcs in a garlic press. Stir juice into sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 5 servings | |
| Calories 311 | |
| Calories from Fat 129 | 41% |
| Total Fat 14.8g | 19% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 580mg | 24% |
| Potassium 456mg | 13% |
| Total Carbs 36.34g | 10% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.86g | 2% |
| Protein 12.89g | 21% |
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