Patty Pan Squash Fritters
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 fritters
- Serves:
- 6
ingredients
- oil (for frying)
- 2 eggs
- 1⁄2 cup milk
- 2 cups shredded pattypan squash
- 1⁄2 cup onion (preferably vidalia or some other sweet onion)
- 1 teaspoon vegetable oil
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon white pepper (or to taste)
directions
- 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!
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Reviews
-
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.