Oil for frying
1 cup half-and-half, or other dairy that you have on hand
4 cups pattypan squash
2 teaspoons vegetable oil
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
1. Shred squash using grater, mandolin, or food processor.
2. Heat 1/2 inch of oil in a large, deep skillet.
3. 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.
4. Drop tablespoons of batter into hot oil. Cook until browned on one side, flip with a spatula, and cook until brown on the other side.
5. Remove from skillet and drain. Continue to cook fritters in batches until done.
6. Serve with Horseradish Sauce once drained.
I found this recipe on Recipezaar while searching for a way to use the bounty of pattypan squashes I bought at the Farmer’s Market. Art was sad that he missed Tempura Pattypans the other week, so I promised him that I’d find a similar recipe for him to enjoy. I served these with Horseradish Sauce and they were gobbled up. This would work equally well with zucchini or other summer squashes. This recipe made enough to feed 4-6 people and is easy to halve if you are feeding fewer people.
Shown here with Horseradish Sauce.