The first time I saw patty pan squash was at my grandmother’s country house outside of Moscow, Russia. I was puzzled by this flying saucer shaped flat summer squash. What an interesting shape and color as well. I had never before seen it in the US and didn’t even know the squash family could be so diverse.
So when I accidentally stumbled across it at a local farmer’s market in DC I instantly grabbed a whole handful. These guys were made to be lightly dredged in flour and pan fried. So simple yet so perfect.
In my ideal dream like kitchen I will have all sorts of containers lining the kitchen wall filled with flour, sugar, rice, pasta, you name it carefully placed and with pretty labels.
Until then my kitchen cabinets will always be filled with various bags of flours, sugars, some half full, some barely containing 1/2 cup of product remaining. You know, a mess essentially.
When I walk into someone else’s kitchen and see all their grains lined up in tidy jars I instantly start fantasizing about my dream kitchen.
Same thing for leftovers. I wish I had perfectly sized containers with labels for extra unused herbs, sauces, or anything else, but instead everything just gets thrown into a bowl, covered with plastic wrap and tossed into the fridge (to possibly be completely forgotten about).
And yes I admit I’ve gone into the fridge before not even knowing what I have hidden under the plastic wrap covers. If only everything was labeled!
With this recipe though you shouldn’t need to worry about leftovers. You’ll want to eat all of these, and they really are best fresh. Reheating them in the microwave will not do them justice.
Also if you can’t find the flower/patty pan squash in your area just make this with zucchini instead – it’s almost as good. Serve with sour cream mixed with fresh herbs and garlic.
A simple yet filling and delicious vegetarian meal.
- 2-3 patty pan squash, sliced ½ inch thick
- salt, pepper to taste
- ¼ cup flour (or more if needed)
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 handful basil, chopped
- 2-3 tablespoons vegetable oil
- Lightly salt and pepper each piece of squash and dredge on both sides in flour.
- Heat oil over medium heat in a pan and cook squash in single layer for a few minutes on each side until lightly browned.
- In a small bowl combine sour cream, garlic, basil and green onion. Mix,
- Serve squash topped with sour cream mixture.