Pattypan Squash Fritter

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.