Recently on a trip to Thames Farm to pick up some more pastured chicken, Amy Thames sold me some Kennebec Potatoes and Pattypan Squash from their garden.
What is Pattypan Squash? Pattypan squash is a species of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name “pattypan” derives from “a pan for baking a patty” (Wikipedia).
I’d never tried Patty Pan Squash before, but she told me it’s similar to yellow squash so I figured I’d give it a try. Oh my goodness, I’m so glad I did … it’s delicious!!! Because I really don’t like it much when summer squash gets too soft, I decided to fry it once I coated it with cornmeal. Yummmmy!!!
1 farm fresh egg
Oil for frying (your choice)
1/2 cup Cornmeal
1/2 tsp. Garlic powder
1/2 tsp. Course-ground black pepper
Whisk egg in a small bowl. Mix cornmeal with garlic powder and course-ground black pepper and place mixture into zip-top bag.Slice Pattypan Squash into 1/4-inch slices. Dip slices into egg and then toss to coat in zip-top bag. Place slices on a cooling rack over some paper towels and let sit about 30 minutes before frying. Add about 1/2-inch oil to fry pan, heat to 350 degrees
and fry Pattypan Squash pieces about 2-3 minutes per side or until golden brown. Let drain on paper towels and serve while hot.