Pattypan Squash Latke Fritter Recipee
4 cups (about 1 1/2 lbs) large pattypan squash (5 inch or larger in diameter)
3 eggs, whisked together
1/2 cup almond meal (Trader Joes or homemade ground whole almonds with skin)
1/2 cup almond flour (I used Honeyville. You could probably substitute Almond meal OR homemade ground blanched almonds)
1/2 tsp. baking powder
1 tsp. seasoning blend
1/2 tsp. herbamare or your favorite salt
2 tbsp. Grapeseed oil or other high-heat tolerant oil
Cut off top with stem and peel your *overgrown pattypan squash. You can slice off any skin that is difficult to reach with a peeler. Slice into large pieces that will fit into a food processor chute and run through the large hole grater. The ideal method for draining your grated pattypan is to press it in a potato ricer. The grated pattypan is too big to go through the holes, but some liquid will come out the holes and you can also drain it off the top of the ricer cup. Empty the drained grated squash onto a clean kitchen towel and repeat until all of your squash has been pressed. Fold up in your towel and press any additional moisture out.
Place your grated, drained pattypan squash into a large bowl. Fold your eggs into the squash. Add your almond meal, almond flour, baking powder and seasonings including salt. Fold together until you have a batter.
Heat 1 or 2 tablespoons of your oil in a large skillet on medium-high. Form golf-sized balls of the batter in your hands and flatten patties into the oil in the pan. Fry until golden brown and then turn. Remove onto a large plate and reserve. You will have to make several batches to use up all the batter.
Delicious as-is or with your favorite sauce!
I have not tested this, but if using a regular petite pattypan, you shouldn’t have to peel it. However, a petite pattypan probably has more water content so you may have to add more meal and/or flour.