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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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. 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 |
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.
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