Tillie Doyle
Patty pan squash, also known as sunburst squash, is a versatile ingredient that can be cooked in various ways, including frying. Frying patty pan squash involves a few key steps: grating and squeezing out the excess water, coating the squash with a flour mixture, and frying it in a pan with oil. The result is a crispy, golden brown delicacy that can be served as a side dish or enjoyed on its own. This recipe is a creative way to use summer squash and is perfect for those who love the unique flavour and texture of patty pan squash.
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What You'll Learn
Patty pan squash is versatile
Patty pan squash is a versatile vegetable with a sweet and neutral flavour. Its versatility means it can be seasoned and cooked in a variety of ways. For example, it can be fried, sautéed, or added to a meat dish, soup, or stew.
When frying patty pan squash, it is important to remove as much water as possible before cooking to ensure the squash fries up crisply. This can be done by grating the squash, then using a kitchen towel to twist and squeeze out the excess water. The squeezed-out squash can then be combined with a flour mixture and fried in a pan with a thin layer of vegetable oil.
Another way to cook patty pan squash is to sauté it in butter with garlic, spinach, fresh basil, parsley, and Parmesan cheese. This creates a flavoursome side dish for summer dinners. The squash can also be sliced and fried with a splash of oil and seasonings such as salt, pepper, and dill.
Patty pan squash can also be grated and combined with a flour and egg mixture to form patties that can be fried in a pan. These patties can be served with sour cream and applesauce, similar to latkes. They can also be a side dish for main courses such as chicken or pork tenderloin.
Overall, patty pan squash is a versatile vegetable that can be cooked in a variety of ways, making it a great option for those who enjoy experimenting with different flavours and cooking methods.
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Frying patty pan squash
Patty pan squash is a versatile vegetable that can be fried, sautéed, or added to meat dishes, soups, or stews. It has a sweet and neutral flavour, making it a great base for a variety of seasonings.
To fry patty pan squash, start by washing and cutting the vegetable. Depending on the size, you can cut it in half and then slice it into pieces. Next, grate the squash using the large holes of a box grater and discard any seeds. Place the grated squash in a sieve and let it drain for a while. Then, use a clean kitchen towel to squeeze out as much water as possible. The more water you remove, the crispier your fried squash will be.
In a medium bowl, combine flour, salt, thyme, and black pepper. You can also add other spices or herbs of your choice, such as dried basil and parsley flakes. Squeeze out any remaining water from the squash and add it to the bowl with the flour mixture. Use a fork or your fingers to break apart the squash and stir until it is evenly coated with the flour.
Add a beaten egg to the squash and flour mixture and stir until fully combined. Heat a frying pan or griddle over medium-low heat and add a thin layer of vegetable oil. Once the oil is hot, use a large cookie scoop or a 1/4 cup measuring cup to scoop the squash batter onto the pan. Fry each side for about 3 to 5 minutes or until golden brown.
Serve the fried patty pan squash warm or at room temperature. You can also serve it with sour cream and applesauce or dip them in spicy ranch dressing.
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Sautéing patty pan squash
Sautéing is a great way to cook patty pan squash, and it might even be my favourite! It's super simple, bright, and fresh, and it really shows off the squashes' unique colours and shapes. Here's how to do it:
First, you'll want to cut your squash into similar-sized pieces. You can trim the tops and bottoms and halve them, then cut each half into wedges. You can also mix and match different colours and shapes of squash to make the final dish look prettier and offer a mixture of textures and flavours.
Next, heat a generous amount of olive oil in a large skillet or frying pan over medium-high heat. You can also add some butter to the pan. Once the oil is shimmering or foaming, add the squash and season with salt and pepper. You can also add onion, lemon pepper, or lemon juice at this stage. Leave the squash undisturbed until golden brown on the bottom (this should take around 3 to 5 minutes), then flip and cook until crisp and tender and golden brown on the other side (around 3 minutes more). You can also add other ingredients to the pan, such as spinach, garlic, and parsley, and sauté for a further minute or so.
Once the squash is cooked to your liking, transfer it to a serving dish and top with fresh basil and red pepper flakes. You can also add toasted walnuts or pine nuts for crunch, dollops of basil pesto, or shaved Parmesan cheese or vegan Parmesan for a salty, umami kick. Enjoy!
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Patty pan squash fritters
Patty pan squash has a mild flavor and a unique spaceship shape. Frying is a great way to cook this summer squash, and fritters are a fun and tasty way to prepare them.
To make patty pan squash fritters, you will need to shred the squash after cutting out the stem. If your squash is large, cut out the bigger seeds. You can also slice the squash into rounds for frying, but fritters are a great way to use up smaller pieces.
For the fritter batter, beat eggs, milk, and oil into a mixture of shredded squash and onions. Add flour, baking powder, and salt, and mix until combined. You can also add pepper, garlic, and other seasonings to taste.
Heat about 1/2 inch of oil in a deep skillet over medium-high heat. Drop tablespoons of batter into the hot oil, being careful not to crowd the pan. Cook until brown, then turn with a spatula and cook the other side. Drain on paper towels and serve with your favorite toppings or sauces.
These fritters are crispy on the outside and moist on the inside. They are a great way to enjoy the summer squash and can be served as a side or a meatless meal.
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Patty pan squash as a side dish
Patty pan squash is a versatile vegetable that can be fried, sautéed, or added to meat dishes, soups, stews, or stir-fries. When prepared as a side dish, it can be a delicious and healthy addition to your meal. Here are some tips and recipes for preparing patty pan squash as a side dish:
Fried Patty Pan Squash:
Patty pan squash can be sliced and fried in a pan with a thin layer of vegetable oil. To enhance the flavour and texture, you can coat the squash slices in a mixture of flour, salt, thyme, and black pepper before frying. It is important to squeeze out the excess water from the squash before frying to ensure crispy results. Fry the coated squash slices for about 3-5 minutes on each side or until golden brown. Drain on paper towels and serve warm. You can also add variations to the flour mixture, such as onions, shallots, garlic, or green onions.
Sautéed Patty Pan Squash:
For a healthier option, you can sauté patty pan squash in butter with garlic, spinach, fresh basil, parsley, and Parmesan cheese. This preparation method enhances the flavour of the squash and makes it a tasty side dish for summer dinners. You can also add dried basil and parsley flakes if fresh herbs are not available. Don't overcrowd your skillet, as it can lead to poor results. Instead, use a large wok or deep frying pan for sautéing.
Grilled Patty Pan Squash:
Cut the patty pan squash into halves or slices, depending on their size. Place them in a pan with a splash of oil and season with salt, pepper, and your favourite seasonings like dill or smoky BBQ. Cook for about 10 minutes, stirring occasionally, until the squash is tender and lightly golden. This preparation method gives the squash a delicious charred flavour and makes it a perfect side dish for grilled meals.
Serving Suggestions:
- Serve fried patty pan squash with sour cream and applesauce, similar to latkes.
- Pair fried or sautéed patty pan squash with pan-roasted chicken or apple bourbon pork tenderloin.
- Enjoy grilled patty pan squash as a side dish with grilled meats or vegetarian dishes.
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Frequently asked questions
Patty pan, also known as sunburst squash, is a type of summer squash that has a sweet and neutral flavour and can be seasoned as per taste.
To fry patty pan, first grate the squash and discard any seeds. Squeeze out as much water as you can from the grated squash and add the flour, salt, thyme, and black pepper. Add a beaten egg and stir until the mixture is combined. Heat a frying pan with a thin layer of vegetable oil. Use a large cookie scoop or a quarter cup measure to scoop out the mixture and fry for about 3-5 minutes on each side.
Fried patty pan can be served with sour cream and applesauce or with a red sauce for an Italian twist. It can also be served as a side with chicken or pork.
You can add onion, shallots, garlic cloves, or green onions to the mixture. You can also use almond flour, gluten-free panko crumbs, and soy milk if you are gluten and dairy-free.
Fried patty pan can be stored in the refrigerator for up to a week or in the freezer for three to six months.
