250-300g pattypan squash2 large eggs
Self raising flour (see recipe)
Oil for shallow frying
Grate the squash finely and place in a sieve. Leave to stand for an hour, squeezing out the liquid from time to time so that as much of it as possible is removed
Beat the eggs with a little seasoning then stir in the grated squash. Now stir in self raising flour to give a soft dropping consistency. About two heaped tablespoons should do it, but it depends on the size of your eggs and how much liquid you’ve managed to remove from the squash.
Drop tablespoonfuls into the hot oil and shallow fry over medium to high heat until golden on both sides. Drain and serve as a side dish or with a dip or sauce as a snack or starter.
The squash could be replaced with courgettes for attractive green flecks.
Variations – add chopped spring onions and serve with a sweet chilli sauce
Add a finely chopped red chilli and serve with mango chutney, or with Mexican style accompaniments such as sour cream, guacamole or tomato salsa.Make cocktail sized ones with a guacamole topping