Pattypan Squash Fritter

oil (for frying)
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

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.

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