Pattypan Squash Fritters

Ingredients
Oil for frying
4 eggs
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

Instructions
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.  

Comments
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.

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