Fried Patty Pan Squash Patties
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
84 kcal
-
Course
Side Dish
-
Cuisine
International
Fried Patty Pan Squash Patties
Report
These fried patty pan squash patties are a great patty pan squash recipe for those of you who either love patty pans or are being overrun with squash from your vegetable garden.
Share:
Ingredients
- 1½ pounds patty pan squash one large or two medium
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- 1 egg lightly beaten
- 1 tablespoon vegetable oil neutral-flavored; or corn oil or safflower oil
Instructions
- Use the large holes of a box grater to grate the squash. Discard any seeds, and put the squash in a sieve in the sink.
- In a medium bowl, combine the flour, salt, thyme, and black pepper.
- Squeeze out as much of the water in the squash that you can by wrapping up the squash in a kitchen towel and twisting and squeezing (see tips and tricks above).
- Add the squash to the bowl with the flour mixture and use a fork or your fingers to pick apart the squash ball. Stir until the squash is evenly coated with the flour.
- Add the beaten egg and stir until the egg is fully combined into the mixture.
- Heat a frying pan or griddle over medium-low heat and add a thin layer of the vegetable oil. When the oil is hot, use a large cookie scoop, ¼ cup measuring cup, or spoons to scoop batter onto the pan or griddle. This recipe will make three or four patties, depending on how generous you are with your scoops.
- Cook 3 to 5 minutes per side. Drain on paper towels and serve warm or at room temperature.
- Extra squash patties can be kept in the refrigerator for one week or in the freezer for three to six months.
Notes
- The most important part of this patty pan squash recipe is to squeeze out as much water as you possibly can. That allows the squash patties to fry up crisply.
- Variations (add these to the squash and flour mixture):
- Use a different type of summer squash.
- Add something in the onion family like a quarter of an onion, a chopped shallot, minced garlic clove or two, or one or two sliced green onions.
- Add some minced jalapeño peppers.
- Change up the herbs and spices.
- Add some cheese - like a half ounce of cheddar or Parmesan.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.03g
(2%)
Cholesterol
41mg
(14%)
Sodium
599mg
(25%)
Potassium
330mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
441IU
(9%)
Vitamin C
31mg
(34%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 599mg | 25% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 31mg | 34% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
