Best Pattypan Sunburst Summer Squashsliced Fried Recipes

PATTYPAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it.
• If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
• Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
• Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
• Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on newspaper or other suitable draining surface.
• Serve with horseradish sauce, ketchup or whatever catches your fancy.

PATTYPAN (SUNBURST SUMMER SQUASH)SLICED & FRIED

Steps:

• 1. Peel the squash.
• 2. Cut it in half.
• 3. Then slice, and remove the center seeds.
• 4. Beat together the eggs, salt & pepper.
• 5. Put the cornmeal in a bowl.
• 6. Start dipping the squash, first in the egg, then the cornmeal. Put on a plate, ready for frying. Heat oil. Fry a couple slices, at a time.
• 7. When fried, place on a rack with a paper towel under the rack. Get your dip ready, and serve. Hot and crunchy...YUM!
• 8. PATTYPAN SUMMER SQUASHS... below. SUNBURST.......is yellow STAR SHIP......is dark green PETER PAN......is light green PAPAYA.........is mainly yellow with a hint ...............of green and shaped like a papaya.

PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO

Steps:

• In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
• Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
• Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

GARLIC-HERB PATTYPAN SQUASH

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

GARLIC-HERB FRIED PATTY PAN SQUASH

Steps:

• Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.