Prep 5 mins
Cook 10 mins
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.
- 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
- Before shredding, cut out the stem of the squash, but there's no need to peel it.
- If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
- Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
- 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.
- Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
- Cook until brown, turn with a spatula and cook the other side until brown.
- Drain on newspaper or other suitable draining surface.
- Serve with horseradish sauce, ketchup or whatever catches your fancy.
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.
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!!
This recipe is amazing. What a great way to prepare squash!