Tillie Doyle
Patty pan squash is a type of summer squash known for its distinctive flying saucer shape. It is a versatile vegetable that can be eaten raw, grilled, fried, sautéed, or even pickled. But can you freeze patty pans? The answer is yes, and it's a simple and quick way to preserve them. Before freezing, it is recommended to blanch the squash to kill any bacteria and preserve its flavour, colour, and texture. Once blanched and cooled, the squash can be vacuum-sealed and stored in the freezer until you're ready to cook it.
| Characteristics | Values |
|---|---|
| Patty pans can be frozen | Yes |
| Blanching kills bacteria | Yes |
| Blanching stops enzyme actions that can cause loss of | Flavor |
| Color | |
| Texture | |
| How long to blanch | 3 minutes (4 minutes at elevations greater than 3,500 feet) |
| How to cool after blanching | Place in ice water |
| How to cook | Fry or sauté |
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What You'll Learn
Patty pans can be frozen
Patty pans, or pattypan squash, can be frozen. This is a great way to preserve the summer vegetable for later use. Freezing is a simple and quick method of preservation that can be easily done at home.
To freeze patty pans, you must first blanch them to kill any bacteria and to stop enzyme actions that can cause a loss of flavor, color, and texture. Start by washing and slicing the patty pans into 1/2-inch slices. Next, heat a large pot of water to a boil, and add no more than 1 pound of squash to the pot. Blanch the squash for 3 minutes, and then remove the slices and plunge them into a bowl of ice water to stop the cooking process and to cool them down.
Once the patty pan slices are cooled, be sure to drain them thoroughly and allow them to dry. Then, you can vacuum seal the squash or place them in freezer bags, and they will be ready to add to your favorite recipes when you need them.
You can also freeze grated patty pan squash to use in fried squash patties. Simply combine grated squash with self-rising flour, self-rising cornmeal, a beaten egg, chopped onion, and pepper to taste. Spoon the mixture into a hot greased frying pan and brown both sides. Place the patties on a paper towel to drain, and then freeze for later.
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Blanch before freezing
Yes, you can freeze patty pans, or pattypan squash, but it is recommended that you blanch them first. This process helps to kill bacteria and preserve the flavour, colour and texture of the vegetable.
How to Blanch Patty Pans:
To blanch patty pans, first, slice the squash. Then, heat a large pot of water to boiling, using a wire basket or colander if possible. Add no more than one pound of squash slices to the water (around 4-6 cups). If the water does not return to a boil within 30 seconds to one minute, then you have added too much squash. Once the water is boiling again, blanch the squash for three minutes (or four minutes if you are at an elevation greater than 3,500 feet).
Cooling the Patty Pans:
After blanching, remove the squash from the boiling water and immediately plunge the slices into a bowl of ice water. This will stop the cooking process and help the squash retain its crispness. Leave the squash in the ice water until it has cooled completely. Then, drain the slices and allow them to dry.
Freezing the Patty Pans:
Once the patty pans are blanched and cooled, they can be frozen. Place the slices in freezer bags, ensuring the bags are close to full. The blanched and frozen patty pans will be ready to add to your favourite recipes when you need them.
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Vacuum seal for the freezer
Yes, you can freeze patty pans, also known as pattypan squash. Freezing is a simple and quick way to preserve food, and it is a common practice for summer squash.
To prepare patty pans for freezing, it is recommended to blanch them first. Blanching helps kill bacteria and stop enzyme actions that can cause a loss of flavor, color, and texture. Here's a step-by-step guide on how to blanch patty pans:
- Wash and slice the patty pans into your desired size.
- Heat a large pot of water to a boil, ensuring it has a wire basket or colander inside.
- Add no more than 1 pound of squash slices to the boiling water. The water should return to a boil within 30 seconds to 1 minute; if it takes longer, you've added too much squash.
- Blanch the squash for 3 minutes (or 4 minutes at elevations above 3,500 feet).
- Remove the squash from the boiling water using the basket or colander and immediately plunge it into a bowl of cold water or ice water to stop the cooking process.
- Drain the slices thoroughly and allow them to dry completely.
Once your patty pans are blanched and dried, it's time to vacuum seal them for the freezer:
- Place the blanched and dried patty pan slices in a single layer on a tray or baking sheet. Ensure they are not overlapping.
- Flash-freeze the slices by placing the tray in the freezer until the patty pans are completely frozen solid. This step helps prevent the slices from sticking together when vacuum-sealed.
- Remove the frozen slices from the freezer and place them in vacuum seal bags or rolls specifically designed for freezer storage.
- Use a vacuum sealer to remove the air from the bags and create a tight seal.
- Label the vacuum-sealed bags with the contents and date of freezing.
- Store the vacuum-sealed patty pans in the freezer until you're ready to use them.
By vacuum sealing your blanched patty pans and freezing them, you can conveniently add them to stir-fries or defrost and cook them using your preferred method whenever you need them.
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Frying patty pans
Patty pan squash is a versatile vegetable that can be cooked in various ways, including frying. Frying patty pans is a straightforward process and can make for a delicious side dish. Here is a step-by-step guide to frying patty pans:
Step 1: Prepare the Patty Pans
Start by trimming the tops and bottoms of the patty pan squash. Then, halve each squash and cut each half into wedges, aiming for a thickness of about 3/4-inch. You can also cut the squash into slices or discs, depending on your preference. If you wish to remove the seeds, this is the step to do so.
Step 2: Heat the Pan and Oil
Use a large frying pan, preferably cast iron, that is at least 12 inches in diameter. Heat a generous amount of oil, such as olive oil, in the pan over medium-high heat until it shimmers. You may use a smaller amount of oil if you plan to sauté the patty pans instead of frying them.
Step 3: Season the Patty Pans
Before placing the patty pans in the pan, you can season them with salt and pepper. Sprinkle kosher salt and black pepper over the wedges, or use your preferred seasoning blend. You can also lightly bread the patty pans with panko crumbs for an extra crunchy texture.
Step 4: Fry the Patty Pans
Place the seasoned patty pans in the hot oil, ensuring they are in a single layer and not overcrowding the pan. Fry the patty pans until they are golden brown and crispy on both sides. This should take about 3 to 5 minutes per side. Resist the urge to stir or move the patty pans too frequently to allow for even browning.
Step 5: Serve and Enjoy
Once the patty pans are crispy and golden, transfer them to a paper towel to drain any excess oil. Serve them hot as a side dish or appetizer. Patty pan squash has a mild flavour and goes well with various dips and sauces, such as spicy ranch dressing, marinara sauce, or red sauce. You can also top them with a slice of mozzarella cheese for a delicious, vegetarian treat.
Frying patty pan squash is a simple and tasty way to enjoy this unique vegetable. With its mild flavour and versatility, patty pan squash is a great option for a quick and easy side dish or snack.
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Grating patty pans
You can also use grated patty pans to make fried squash patties. To do this, combine 2 cups of grated patty pan with 1/4 cup self-rising flour, 1/3 cup self-rising cornmeal, 1 small chopped onion, 1 beaten egg, and pepper to taste. Spoon the mixture into a hot greased frying pan and brown both sides. Place the patties on a paper towel to drain, and serve hot.
If you're looking to grill, sauté, or roast patty pans, it's best not to grate them. Instead, cut the patty pans into wedges by trimming the tops and bottoms, then halving and cutting each half into 3/4-inch-wide wedges. Drizzle the wedges with olive oil and season with salt and pepper, then grill, sauté, or roast until browned and tender.
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Frequently asked questions
Yes, you can freeze patty pans, also known as pattypan squash.
Before freezing, patty pans must be blanched to kill bacteria and to preserve their flavor, color, and texture. To blanch patty pans, add slices of the squash to a pot of boiling water for three minutes. Then, remove the squash from the boiling water and place them in a bowl of ice water to cool. Once cooled, drain and dry the slices.
It is unclear how long you can freeze patty pans for, but they will be ready to add to your favorite stir-fry when you need them.
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