Best 3 Patty Pan Squash Fritters Recipes
Patty pan squash fritters are a delightful and versatile dish that combines the unique flavor of patty pan squash with the crispy texture of a fritter. These fritters are not only delicious but also a great way to incorporate more vegetables into your diet.
This article provides two variations of the classic patty pan squash fritter recipe: a traditional version and a gluten-free version. Both recipes are easy to follow and can be tailored to your preferences. The traditional recipe uses all-purpose flour, while the gluten-free version uses a combination of almond flour and oat flour. Additionally, the article includes a vegan patty pan squash fritter recipe for those following a plant-based diet. This vegan version uses a combination of chickpea flour and cornstarch to create a crispy fritter without the use of eggs or dairy.
Whether you prefer the traditional, gluten-free, or vegan version, these patty pan squash fritters are sure to be a hit. They are perfect as an appetizer, side dish, or even a main course when paired with a salad or soup. So gather your ingredients and let's get cooking!
PATTY PAN SQUASH FRITTERS
As we grow our own squash, don't we always have a surplus and wonder how it can be used. Well, I found this recipe, tweaked it a bit and it is wonderful - crispy on the outside, moist on the inside and full of flavorful goodness. My husband loved these and what a great way to add vegetables to the menu!
Provided by bobbeck
Categories Vegetable
Time 30m
Yield 12 fritters, 6 serving(s)
Number Of Ingredients 9
Steps:
- Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
- Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
- Place the squash and onions into a large bowl.
- Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
- Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
- Cook until brown, turn with a spatula and cook the other side until brown.
- Drain on paper toweling.
- Add oil to pan when necessary.
- Keep warm until served.
- Serve with horseradish sauce, ketchup or whatever you like. They are great as is!
PATTYPAN SQUASH FRITTERS
Pattypan is very mild-flavored, so my husband will eat it. And it's abundant, too, so we're always looking for ways to serve it. Served with fresh corn and sliced tomatoes, this is a meatless meal. Try a horseradish sauce for the fritters.
Provided by fluffernutter
Categories Vegetable
Time 15m
Yield 12 fritters
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62.8, Fat 1.7, SaturatedFat 0.6, Cholesterol 32.4, Sodium 241.2, Carbohydrate 9.2, Fiber 0.3, Sugar 0.1, Protein 2.6
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
Tips:
- Choose the right patty pan squash: Look for small, tender patty pan squash that are about 2 inches in diameter. Avoid squash that are too large or have blemishes.
- Prepare the squash properly: Wash the squash thoroughly and slice them into thin rounds. You can also grate the squash if you prefer.
- Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to prevent the fritters from sticking and will give them a nice, crispy exterior.
- Be patient when cooking the fritters: Don't overcrowd the skillet or the fritters will not cook evenly. Cook them in batches if necessary.
- Serve the fritters hot: Patty pan squash fritters are best served hot out of the skillet. You can top them with your favorite sauce or dip.
Conclusion:
Patty pan squash fritters are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are a great way to use up leftover patty pan squash and they are also a healthy and affordable option. So next time you are looking for a new side dish to try, give patty pan squash fritters a try. You won't be disappointed!
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