“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.”
READY IN:
15mins
YIELD:
12 fritters
UNITS:
US

Ingredients Nutrition

  • 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

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: