Pattypan Squash Fritters

fluffernutter's Note:

Pattypan is very mild-flavored, so my husband will eat it. And it's abundant, too, so we're always looking for ways to serve it. Served with fresh corn and sliced tomatoes, this is a meatless meal. Try a horseradish sauce for the fritters.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 12 fritters

• oil (for frying)
• 2 eggs
• 1/2 cup milk
• 1 1/2-2 cups shredded pattypan squash
• 1 teaspoon vegetable oil
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Directions:

1. Before shredding, cut out the stem of the squash, but there's no need to peel it.
2. If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
3. Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
4. Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
5. Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
6. Cook until brown, turn with a spatula and cook the other side until brown.
7. Drain on newspaper or other suitable draining surface.
8. Serve with horseradish sauce, ketchup or whatever catches your fancy.

Reviews

[kelsharitt]

This was a great and easy recipe when I used some of the excess squash I had from another recipe. I did add some of Franks hot sauce, but that just made it even better.

[chelleg]

I loved these! My husband also loved this recipe (he doesn't eat squash). I added some pepper and seasoned salt to the batter. I served the fritters with classic caesar dressing. I really liked how the fritters were like little pancakes. Thanks!!

[Chef #1336241]

This recipe is amazing. What a great way to prepare squash!