Ingredients
-
-
2
-
1/2
-
1 1/2 - 2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Pattypan Squash Fritters,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.,These are incredible! And a great way to use up squash you have in the fridge. I served them with a creamy horseradish sauce and they were amazing!
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Steps
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1
Done
|
Before Shredding, Cut Out the Stem of the Squash, but There's No Need to Peel It. |
|
2
Done
|
If the Squash Is Large, More Than 4 Inches Across, You May Wish to Cut Out the Bigger Seeds. |
|
3
Done
|
Preheat About 1/2 Inch Oil Over Medium-High Heat in a Deep Skillet. |
|
4
Done
|
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
Done
|
Drop Tablespoons of Batter Into Hot Oil-- in a Big Skillet, You Can Cook Up to 8 at a Time. |
|
6
Done
|
Cook Until Brown, Turn With a Spatula and Cook the Other Side Until Brown. |
|
7
Done
|
Drain on Newspaper or Other Suitable Draining Surface. |
|
8
Done
|
Serve With Horseradish Sauce, Ketchup or Whatever Catches Your Fancy. |
