Patty Pan Squash Fritters

INGREDIENTS

  • oil (for frying)

  • 2 eggs

  • 1⁄2 cup milk

  • 1 1⁄2 - 2 cups shredded patty pan squash

  • 1 teaspoon vegetable oil

  • 1 cup flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

DIRECTIONS

  • 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.

Recipe from food.com