I swear I don’t fry very often, but it may seem like I do since I recently reposted my fried green tomato recipe on Facebook, and now THIS… Fried Patty Pan Squash.
I made fried patty pan squash for lunch yesterday because a) well, I had some, and b) who doesn’t love fried squash?
If you don’t, don’t tell me…
Momma always fried squash, okra, and eggplant (not together), but her squash was of the yellow crookneck variety. Gracie Lee planted patty pan squash seeds because she thought the spaceship shape was cool. Unfortunately she never got to eat it because of an unfortunate event involving a tractor…
If you don’t know who Gracie Lee is, don’t tell me…
Anyway, this is a great summer recipe, very similar to fried green tomatoes. The squash flavor is mild and the slices don’t fall apart while cooking. You can dip them in spicy ranch dressing, or add a slice of mozzarella on top and serve with a red sauce for an Italian-vegetarian-sort of dish.
So yes, this is how you take something healthy and make it not so healthy, but sometimes we need to fry something in a cast iron skillet. Add a red checkered napkin and a Mason jar of iced tea, and you’ve got great fixins’ for summertime eating.
Here’s the recipe. And by the way, it’s the same batter I use for my fried green tomatoes.
Ingredients
- Oil
- 2 small patty pan squashes, cut into thin slices
- Kosher salt and freshly ground black pepper
- 6 Tablespoons all-purpose flour
- 1/2 tablespoon garlic powder
- 2 eggs
- 1 tablespoons buttermilk
- 3/4 cups Italian-seasoned bread crumbs
- Pinch cayenne pepper
- Parmesan Reggianno
Instructions
- Pour oil in skillet and warm to medium heat. (About a half inch of oil.)
- Lightly salt and pepper squash slices.
- Mix flour and garlic powder in a shallow dish.
- In another shallow dish, beat eggs with buttermilk.
- In a third dish, combine bread crumbs with cayenne.
- Dredge squash through the flour, then the eggs, and then the bread crumbs.
- When oil is hot, add a few slices at a time. Don't crowd them. Cook about 2-3 minutes, turning once. Drain on paper towels. Sprinkle with Parmesan.
- Serve with your favorite dipping sauce.
I didn’t have Parmesan, so I used grated Asiago for this batch.
Sprinkle more cheese on top.
I happen to believe my debut novel, The Accidental Salvation of Gracie Lee, is delicious summer reading to go with your tasty summer menu.
Click here to learn more:
ACCIDENTAL SALVATIONGrace Grits and Gardening
Farm. Food. Garden. Life.
Tweet ThisMusical Pairing:
Ella Fitzgerald – Summertime
Looks so good.
Nothing wrong with frying up a batch of deliciousness, especially in a cast iron skillet😍. I add some panko in the breeding just for extra crunch. I really like your idea of Squash Parmigiana;) I’ll be right over!
Mmm…I second the Squash Parmigiana love. That sounds like something Thom can handle…he LOVES to fry.
I am cooking my patty pan squash as I post this ! Can’t wait to eat ! Also fresh corn out of the garden and fresh green beans ,baked chicken. !!!!!🤗😂
Yay! Let me know what you think! I love it. (And so does Gracie Lee.)
Yummy! Wish I had some fried squash right now. I may have to fry something soon.
I married a Yankee..Over the past 52 years I have converted him to the Southern way of life. I have taught him to love cornbread, fried squash, blackeyed peas, fried okra and more. I just found this piece this morning and am so very glad to have my grandmother’s cast iron skillets.
Made this tonight, it was good. I use pattypan squash, panko crumbs, and seasoned with Nature’s Seasoning, left out the cayenne. Used my 12″ Lodge cast iron skillet. Even my anti summer squash husband thought it was pretty good. Should be good with marinara as a dipping sauce. Thank you for sharing this recipe.
Glad you liked it! I agree, would be great with marinara!