In my eternal quest to turn our healthy CSA bounty into something less healthy, I set out to make some squash fritters recently with some Magda squash and Benning's patty pan squash we got from our fabulous CSA farm, Tecolote.
I used this recipe as a base, but since I had no idea how large the original recipe author's squash were, I sort of winged it on the proportions. I just love a forgiving recipe, don't you?
I started with this much squash:
Shredded it up in my brand new food processor (yay!), along with a small spring onion, also from Tecolote:
Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The recipe calls for only 1/4 c of flour and suggests that the batter will be "almost a dry mix" at this point. But even after a full cup of flour, it wasn't even close to being dry. So I did what most home cooks would do; I cheerfully ignored the recipe and started frying flattened spoonfuls in a skillet with a little peanut oil.
Mission un-healthify squash, complete.