Wednesday, September 4, 2013

♥ Patty Pan Squash


















Wondering what to do with all that squash you still have in your garden? My favorite squash are those little Patty Pan squash that come in green and yellow. Some know them as summer squash or scallop squash. They are a tender summer squash, like zucchini or yellow squash. The scalloped shape makes them a bit of a novelty and kids are tempted to try them because of their fun shape. They taste like any other summer squash.

Panko Breaded Patty Pan Squash

6 small patty pan squash sliced 1/2 inch with mandolin
2 eggs, beaten
1 tablespoon milk
2 cups panko breadcrumbs
4 tablespoons of butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 cup parmesan cheese
1 teaspoon garlic powder

Beat eggs with a tablespoon of milk in a wide shallow bowl. Mix the panko, parmesan cheese, salt and pepper, and garlic powder in another shallow bowl.

Dredge your squash into the egg mixture, then into the crumb mixture, taking the time to press the crumbs all around each slice. Place breaded squash onto a plate until you have enough to fill (but not crowd) your frying pan.

In a large heavy fry pan (I use my Mom's old 12" cast iron skillet), heat the olive oil and butter until it shimmers. You can drop in a bread crumb and know it is ready when it sizzles. Place slices one by one into the hot oil being careful not to loose to much breading. Let slices brown for at least a minute or two. When the bottom is golden brown flip each slice over and brown the other side.

Let the cooked slices drain & cool on the paper towels or wire rack and repeat the process until all your batches have been turned into crispy fried deliciousness. I also use this same recipe for zucchini and other squash and even eggplant.

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