Prep 15 mins
Cook 15 mins
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!
- Before 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.
- Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
- Place the squash and onions into a large bowl.
- Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
- Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
- Cook until brown, turn with a spatula and cook the other side until brown.
- Drain on paper toweling.
- Add oil to pan when necessary.
- Keep warm until served.
- Serve with horseradish sauce, ketchup or whatever you like. They are great as is!
Loved this! Read prior reviews that said needed something but went ahead and made as written. Patty pans have a buttery mild taste and these fritters reflected that awesomely! Kids ate them like crazy then asked to sprikle with sugar for dessert. Veggies for dessert... YES!!!
My 5 year old doesn't eat squash unless I hide it in something...he had 1 1/2 fritters and my 17 month old had 1 fritter! He raved about how good it was! I used Adobo without pepper (about 2 tsp) to season. I definitely see this as a staple for our home and changing it to be zucchini fritters as well. I would eat this for any meal (breakfast, lunch, dinner, dessert) as it is very filling. Love it.