Pattypan Squash Fritters
Yield: 12 Fritters
Ingredients
- 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.
