Fried Patty Pan Squash

Patty Pan Squash, fried. The only thing I didn't like is by the time you peel away the skin, there isn't much of the squash left. I used six, didn't want to over buy since i didn't know if I'd still like it or if any of my family would, they did! You may want to buy more than six. I let mine sit in the fridge for about 20 minutes to let the crust stiffen. The picture is of my fried tomatoes and squash.

Photo by tammy b.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    medium patty pan squash, peeled and rinsed

  • 2

    cups butter milk corn meal ( I always use more than needed to keep from re adding.)

  • 1

    cup of crushed bread crumbs, Italian style. ( I use the can)

  • 2

    cups of flour

  • 2

    cups milk

  • 2

    tbs Mrs Dash table blend

  • 2

    cups corn oil ( 1 cup per pan)

  • DO NOT CROWD PAN! PLACE NO MORE THAN 4-5 SLICES IN A PAN.

Directions

Mix corn meal and crumbs together on a plate, put flour onto a plate, milk in a bowl. Slice squash 1/2 to 1 inch, depending on the thickness you want Mix each slice in flour, dip into the milk, dredge through cornmeal/flour mix, place on paper towel laden plate. If placing in fridge, remove after 20 minutes. Place 1 cup of oil in large pan, heated well on medium ( about 2-3 minutes) Place squash in pan, reduce flame, shake 1 tbs of mrs dash over squash. let cook no more than 5 minutes on each side, depending on the softness and your taste. Drain on paper towel.

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