Pattypan Squash Fritters

1. 1

   Before shredding, cut out the stem of the squash, but there's no need to peel it.

2. 2

   If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.

3. 3

   Preheat about 1/2 inch oil over medium-high heat in a deep skillet.

4. 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. 5

   Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.

6. 6

   Cook until brown, turn with a spatula and cook the other side until brown.

7. 7

   Drain on newspaper or other suitable draining surface.

8. 8

   Serve with horseradish sauce, ketchup or whatever catches your fancy.

* Per serving · 4 servings · Values may vary.

No additional tips available.