The first time I saw flying saucer 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 and then we proceeded to make fried patty pan squash out of it!
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. Nothing better than pan fried patty pan squash.
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 fried patty pan squash 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 flying saucer 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.
Let me know what you think of this fried patty pan squash recipe in the comments below!
TO make this recipe vegan friendly use vegan sour cream, and for a gluten free recipe use a gluten free flour blend.
A simple yet filling vegetarian meal. Use locally grown patty pan squash. - Fried Patty Pan Squash with Sour Cream Sauce
- 2-3 patty pan squash sliced 1/2 inch thick
- salt pepper to taste
- 1/4 cup flour or more if needed
- 1/2 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.