Pattypans are not a common stuff in American grocery stores. But during the summer squash season you can find this UFO shaped vegetable on a farmer’s market. Some upscale produce stores also sell the pattypans from local farms.
I like to fry, sauté, marinade, bake, or grill them. Grilled, pattypans chunks make your green leaf salad special, pasta – nutritious and delicious, and a side dish attractive and tasty.
Anything you like to cook with zucchini and yellow squash will be equally delicious with pattypans and vice versa. So, if you can not find pattypans don’t hesitate to prepare crunchy-juicy zucchini instead. Just choose more mature squashes – they taste better when cooked.
Crunchy and juicy fried pattypans are heavenly delicious by themselves. They also can be an excellent side dish for meat, poultry or fish. Add a slice of crunchy squash to your burger for an unforgettable taste experience.
So, let’s cook it!
(Oops, I forgot to dredge the squash slices in flour – and the breadcrumbs didn’t stick very well. But the pattypans were still yummy).
Prepare three trays (bowls, containers, etc.): with flour, egg and breadcrumbs. Add salt and pepper to the flour and mix.
In a pan heat the olive oil.
Dredge the pattypans slices in the flour, then in the egg, and, finally, in the breadcrumbs.
Fry the slices on both sides over medium heat until golden brown (about 4-5 minuts total).
Serve immediately sprinkled with fresh dill.
You may need 2 eggs for this recipe. It depends on the pattypans size.
Cook with pleasure and enjoy the world!