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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
Whisk together.
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.
and enjoy!
Print This RecipeFried Patty Pan Squash
Ingredients:
2-3 Patty Pan Squash 2-3 inches wide
2 cups Cornmeal
3 Eggs
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.
Your Grandma Thompson was also a sweet and wonderful fourth grade teacher and I was blessed to be one of her students.
Sweet Pea, you made me miss my Granny…
great recipe, this is how we fry our zucchini and squash. I love how the patty pan squash look like gigantic flowers…my daughter would love them!
What a wonderful story!
I have never tried fried patty pan squash – once it’s at the farmers market, I will have to!
Sounds delicious and looks even better! That’s the kind of southern cooking us Texas gals grew up on! Yum!
I love Patty Pan Squash. I have never tried it fried, I will have to try it – it looks yummy!
This is a FAVORITE treat.
I usually add cayenne or chipotle chili powder to give it a dash of heat and then drizzle with honey.
YUM
This is how my in-laws fry their summer squash! I will have to try out the patty pan squash sometime soon!
Oooohhhh!! Yummo!!
My mouth is watering for some fried squash now – thank you very much! This looks soooo good!
I always thought that those squash were just for decoration….now I’m excited to try this recipe out! Thanks for sharing it!
Those look so yummy!! I’ve never heard of those kinds of squash before!
Sounds yummy and a plus for me, gluten free!
This looks wonderful. I just returned from the farmer’s market where I bought several patty pan squash for the first time. They were too pretty to pass up. Glad I found your blog – thanks for the excellent recipe. I can’t wait to give it a try.
🙂
ButterYum
I bought some of these squash in NC this weekend and needed a recipe for the fried patty pan squash I remembered from my childhood! Thanks for sharing this…My Best, joni
how do you preserve this squash or how to fix for the freezer if you have a big squash?
THANKS for the recipe and the Pictures. I was given a couple of these by a friend and hated to just throw them out but had no idea on how to cut them. Most of the recipes don’t explain how to slice them or to peel them.
Looking foward to trying this recipe
This was fabulous! I put some extra Parmesan cheese on top after they were finished and it was delightful. I will use this recipe over & over again!
Yum, I am jealous you had some to cook, I bet the addition of parm was delicious!
I had some of these last year a friend gave me and didn’t know what to do with them but I will this year. I can hardly wait to get some this year and try this recipe. Thanks for posting.
So glad you found the recipe too, super yummy with those garden fresh squash. Hope you can try them out this year. 🙂
I haven’t grown these squash in years, much less cooked any. I had to search a recipe and ran across yours. Wow! Great recipe. I also tried it with green tomatoes. Worked well. Thank you.
So glad the recipe worked well for you! Thanks for sharing. 🙂