Southern Summer Squash Fried Patty Recipe
Enjoy Yellow, Zucchini, Patty Pan or Other Garden Squash Pan Fried
Aug 18, 2009
Squash is a popular vegetable in home gardens around the South, since it’s easy to grow and quite prolific. In fact, squash grows so well that Southern cooks are constantly looking for more ways to cook summer squash.
One delicious way to serve squash is to slice, coat or bread it, and fry the individual squash slices. This is pretty time consuming, so some home cooks deep fry the squash which is more difficult to master.
Another option is to use home grown or fresh market squash to make a batter that is fried to make squash patties. The general idea is similar to making potato pancakes, but the flavor is, of course, squash. Different varieties of squash can be used for different colored patties or types can be combined for a confetti look.
Southern Summer Squash Fried Patty Recipe
Ingredients:
- 1 cup summer squash (cooked and mashed or blended until fairly smooth)
- 1 egg (beat well)
- ½ tsp salt
- 1/8 tsp pepper
- 1 TBS sugar
- 2 TBS milk
- 2 TBS onion (chopped fine)
- ½ cup self-rising flour
Directions:
- Cook and mash squash or thaw and drain pre-prepared squash.
- Beat the egg and add salt, pepper, sugar, and milk.
- Stir in onion.
- Sir in self rising-flour until smooth.
- Cover bottom of a skillet about 1/8 inch with vegetable oil or a combination of oil and butter and heat to medium.
- Use a small measuring cup or large spoon to drop batter into hot oil where it will cook similar to pancakes or potato pancakes. Tap lightly on top and around edges immediately after dropping the batter if it does not spread neatly.
- Fry until brown on bottom (edges will start to look firm and set) and then flip and brown the other side.
- Place fried patties (makes around 6) on a plate covered with a paper towel to absorb any excess oil.
- Serve hot.
Making Summer Squash Mash or Puree Ahead of Time
Squash patties are simple to make and fry. The most time consuming part is boiling and mashing or blending the squash. That can be done in batches. Simply cook larger quantifies and store one cup amounts in zip lock bags in the refrigerator (for a few days) or in the freezer (for longer storage). Be generous on the one cup amounts, because some water will separate and need to be poured off before using in recipes called for mashed or blended squash.
Summer Squash Varieties are Interchangeable in Recipes
Any type of summer squash can be used to make squash patties. The most common types grown and cooked in the South are yellow straight and crookneck and zucchini squash; however, there are numerous different colors, shapes, and sizes when it comes to squash. All thin-skinned varieties harvested in the summer work fine but with slightly different flavors.
More Delicious Summer Squash Recipes:
Chicken and Summer Squash Skillet - Enjoy a stove top squash dish that is a one pan meal. Add a tossed salad and rolls for a real summer feast.
Fresh Zucchini Corn Skillet - Another tasty summer squash skillet recipe, this one also features fresh garden corn.
Southen Zucchini Fritters - If you have family members or friends who don't think they like squash, this zucchini patty recipe may make them change their minds.
Grilled Zucchini Shish-Ka-Bobs - Don't want to heat up the kitchen? Fire up the grill and have yummy smoked squash kabobs.
Chocolate Summer Squash Cake - No one will guess that the secret ingredient in this super moist cake is summer squash. It just tastes like a fabulous chocolate cake.
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