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Fried Patty Pan Squash

July 22, 2016 By Talya Tate Boerner 3 Comments

fried patty pan squash

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…

fried patty pan squash1

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.

Print
Fried Patty Pan Squash

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

  1. Pour oil in skillet and warm to medium heat. (About a half inch of oil.)
  2. Lightly salt and pepper squash slices.
  3. Mix flour and garlic powder in a shallow dish.
  4. In another shallow dish, beat eggs with buttermilk.
  5. In a third dish, combine bread crumbs with cayenne.
  6. Dredge squash through the flour, then the eggs, and then the bread crumbs.
  7. 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.
  8. Serve with your favorite dipping sauce.
3.1
https://www.gracegritsgarden.com/2016/07/fried-patty-pan-squash.html

I didn’t have Parmesan, so I used grated Asiago for this batch.

patty pan squash - fried

Sprinkle more cheese on top.

yummy fried squash

I happen to believe my debut novel, The Accidental Salvation of Gracie Lee, is delicious summer reading to go with your tasty summer menu.

Spaceship (Patty Pan) squash

Click here to learn more:

ACCIDENTAL SALVATION

Grace Grits and Gardening
Farm. Food. Garden. Life.

Because sometimes we need to fry something in a cast iron skillet. #PattypanSquash #inmyskillet
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Musical Pairing:
Ella Fitzgerald – Summertime

Related posts:

Channeling Jamie Oliver and Cooking the Perfect Steak Book Launch Eve!Book Launch Eve! Salmon Croquettes (for Project STIR) Gracie Lee travels the world…

Filed Under: Food & Recipes Tagged With: fried squash, patty pan squash, summer cooking, summer gardening

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Comments

  1. Dorothy Johnson says

    July 22, 2016 at 9:06 pm

    Looks so good.

    Reply
  2. Debbie says

    July 23, 2016 at 4:29 pm

    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!

    Reply
  3. gina says

    July 24, 2016 at 9:00 am

    Mmm…I second the Squash Parmigiana love. That sounds like something Thom can handle…he LOVES to fry.

    Reply

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Talya Tate Boerner

Hi! I'm Talya. Thanks for visiting Grace Grits and Gardening where I share stories of food, farm, family and fun. After thirty years in Texas, I recently returned to my home state of Arkansas. I live and blog in Fayetteville, try to do something creative every day, and believe most any dish can be enhanced with a side of collards. My debut novel, The Accidental Salvation of Gracie Lee, is available via Amazon, Barnes & Noble and through local Indie bookstores.

Talya Tate Boerner

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