Patty Pan Squash Fritters

“As we grow our own squash, don't we always have a surplus and wonder how it can be used. Well, I found this recipe, tweaked it a bit and it is wonderful - crispy on the outside, moist on the inside and full of flavorful goodness. My husband loved these and what a great way to add vegetables to the menu!”
READY IN:
30mins
SERVES:
6
YIELD:
12 fritters
UNITS:
Metric

Ingredients Nutrition

  • oil (for frying)
  • 2 eggs
  • 118.29 ml milk
  • 473.18 ml shredded pattypan squash
  • 118.29 ml onion (preferably vidalia or some other sweet onion)
  • 4.92 ml vegetable oil
  • 236.59 ml flour
  • 4.92 ml baking powder
  • 4.92 ml white pepper (or to taste)

Directions

  1. 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.
  2. Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
  3. Place the squash and onions into a large bowl.
  4. 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.
  5. Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
  6. Cook until brown, turn with a spatula and cook the other side until brown.
  7. Drain on paper toweling.
  8. Add oil to pan when necessary.
  9. Keep warm until served.
  10. Serve with horseradish sauce, ketchup or whatever you like. They are great as is!

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