Ingredients
| 1 | white squash (pattypan) |
| 2 | eggs, slightly beaten |
| 1/3 Cup | flour |
| salt and pepper, to taste | |
| Vegetable oil for frying |
Instructions
Quarter, peel and seed squash. Grate. Add eggs, flour, salt and pepper. Mix well. Immediately drop by tablespoonfuls into hot oil and flatten with edge of spoon. Fry until golden brown on both sides. Serve hot with sugar or sugar-cinnamon sprinkled on top. Makes 8 to ten pancakes. (If batter seems too runny, add a little more flour.)
