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This is the first year we successfully grew patty-pan squash. Oh how my Mom was so looking forward to this squash. She tells the story about how this is the first thing she learned to cook from her Grandma Thompson. Grandma Thompson was an amazing cook, she could cook a pot of green beans like nobody’s business. She also always had for us kids pistachio pudding and had pecan pinwheels every time we came over. We knew exactly where to find them. On trips to visit our Memaw (her daughter) she always rode with us and we (my brother’s and I) would fight over who got to lay their head in her lap and she would scratch our heads as we fell sound asleep. She lived until she was 93 and I was 10, I feel so very blessed to have such a very special great grandmother.
So back to this recipe it evokes such special memories in my Mom and I wanted to provide her with that enjoyable experience by growing some. Mom said let the get big, and big they did. This recipe is very simple and could be used for almost any summer squash. It would be easy to tweak to how every many squash you are frying. Small batches or large, just simply adjust the amounts of eggs or cornmeal.
A few ingredients: Squash, Cornmeal, eggs, salt and pepper
In a pie plate, crack the eggs
Meanwhile Mom peeled the squash
Beat the eggs well
add salt and pepper, and lots of it, maybe 1 tsp salt, 1/2 tsp pepper
Heat a large skillet with about 1/4 inch of oil.
Cut the tops and bottoms off the squash
and thinly slice.
If some of the seeds are too large, just pop them out.
Now in a large plastic bag. Add 2 cups of cornmeal.
about a teaspoon of salt.
and 1/2 teaspoon of pepper. You don’t want to skimp of the salt and pepper, because this is your chance to season well.
Then dip the squash in the egg wash.
and place the cornmeal and shake well.
The add to the pan and let cook for about 2-3 minutes, till browning.
Then flip and repeat till the other side is done.
Remove and add to paper towels to cool.
But if your like us and can’t wait to cool, go ahead and break off a piece.
Print This RecipeFried Patty Pan Squash
2-3 Patty Pan Squash 2-3 inches wide
2 cups Cornmeal
Salt and pepper
Crack eggs into a pie plate, beat and add generous amounts of salt and pepper, mix well. Then in a large plastic zip-lock bag, add cornmeal and generous amounts of salt and pepper. Wash, peel and slice squash. Dip in egg wash and then cornmeal. Fry in 1/4 inch hot oil, for 2-3 minutes each side. Remove and set aside on paper towel to cool. Enjoy.
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