Pattypan Squash Fritters

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
15mins
Ingredients:
8
Yields:
12 fritters
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ingredients

  • oil (for frying)
  • 2 eggs
  • 12 cup milk
  • 1 12 - 2 cups shredded pattypan squash
  • 1 teaspoon vegetable oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
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directions

  • 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.

Questions & Replies

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Reviews

  1. Jonathan Melendez
    These are incredible! And a great way to use up squash you have in the fridge. I served them with a creamy horseradish sauce and they were amazing!
     
  2. 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!!
     
  3. tatecarson
    This recipe is amazing. What a great way to prepare squash!
     
  4. nancytoby1
    Fried in butter and with just a touch of cayenne pepper in the mix to wake it up - these were awesome with a store-bought Thai peanut sauce!! And I am NOT a vegetable-eater!
     
  5. Sash492
    Very good way to use up pattypan squash from the garden. Next time I think I'll add some onion and seasoned salt for a little more flavor.
     
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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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