Pattypan Squash Fritters

Recipe by fluffernutter
READY IN: 15mins


  • oil (for frying)
  • 12
    cup milk
  • 1 12 - 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.