Chef #1464675's Note:
As we grow our own squash, don't we always have a surplus and wonder how it can be used. Well, I found this recipe, tweaked it a bit and it is wonderful - crispy on the outside, moist on the inside and full of flavorful goodness. My husband loved these and what a great way to add vegetables to the menu!
My Private Note
Units: US | Metric
- 1Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
- 2Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
- 3Place the squash and onions into a large bowl.
- 4Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
- 5Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
- 6Cook until brown, turn with a spatula and cook the other side until brown.
- 7Drain on paper toweling.
- 8Add oil to pan when necessary.
- 9Keep warm until served.
- 10Serve with horseradish sauce, ketchup or whatever you like. They are great as is!
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Nutritional Facts for Patty Pan Squash Fritters
Serving Size: 1 (116 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 134.0
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 1.1 g
- Cholesterol 64.8 mg
- Sodium 95.5 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 0.9 g
- Sugars 0.6 g
- Protein 5.6 g