2 eggs

1⁄2 cup milk

1 1⁄2-2 cups shredded pattypan squash

1 teaspoon vegetable oil

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

1. Before shredding, cut out the stem of the squash, but there's no need to peel it.

2. If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.

3. Preheat about 1/2 inch oil over medium-high heat in a deep skillet.

4. 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.

5. Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.

6. Cook until brown, turn with a spatula and cook the other side until brown.

7. Drain on newspaper or other suitable draining surface.

8. Serve with horseradish sauce, ketchup or whatever catches your fancy.