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
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Lightly salt and pepper each piece of squash and dredge on both sides in flour.
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Heat oil over medium heat in a pan and cook squash in single layer for a few minutes on each side until lightly browned.
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In a small bowl combine sour cream, garlic, basil and green onion. Mix,
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Serve squash topped with sour cream mixture.
Heidi @ Food Doodles says
Oooh, I love patty pan squash! I don’t have a whole lot of things to do with them though so I get bored of them pretty easily. I love the idea of this though. Can’t wait until it’s patty pan season to try this out! 😀
Hope says
I grew up on these. I love them fried with a sprinkling of cinnamon sugar on top.
Vicky says
Interesting thought to add some cinnamon sugar on top – will have to try that next time!
Jim Wilhelm says
Patty pans are my hands down favorite squash. My grandmother grew them. She would fry them exactly as you do and serve them on white bread, usually home made, and ketchup. Patty pan sandwiches. Only thing even near as good is fried green tomato.
Vicky says
Patty pan squash simply is the most adorable of all the squash – I just love them too : )) Love the idea of patty pan sandwiches – though I think I would sub in some mayo instead of the ketchup : ))
Robbie says
I am glad to see different recipes for patty pan squash. We planted what we thought was yellow squash due to labels and now I have 3 patty pans which are producing a lot.
Vicky says
Patty pan squash is one of my favorite types of squash! Wish I had some of my own growing in my garden! : ))
Kathleen says
How big were your patty pans?
Vicky says
They were quite big about 2-3 inches in diameter
Allison says
This looks yummy!
Annamarie says
I tried this last night. It was sooo good! I used Greek seasoning salt, added some rosemary to the flour and substituted tzaziki for sour cream. I ate half before it hit the table!
I had trouble getting a good “dredge” of flour. should this be rinsed in water first before salting/seasoning?
Either way, it was so quick from start to finish that I think I found my new favorite go-to veggie side!
I’m super happy to have found your site! 🙂
Vicky says
So happy to hear you enjoyed my recipe! Let me know if you have any questions on any other recipes! To get a better dredge you could dip the patty pan squash slices in beaten egg, but I did not find this to be necessary. Feel free to try that next time though!
Ellen Robison says
This sounds terrific. Sounds the same as my family recipe for Fried Green Tomatoes except we dredge those in egg before the flour mix then fry in oil. Such great recipes handed down from our grans! One question though. Do you simply turn the little buggers on their sides and slice them? This is my first year growing them in my garden. I thought I had planted yellow long neck summer squash and zucchini and only two of the patty pans. However there are SIX patty pans and only 2 zucchini. Sooooo…looks as though we will be able to give a few patty pans away to friends.
Vicky says
Yes recipes passed down from grandmothers are the best! Yep I just turn them on the side and slice them. Patty pan squash is the best – wish I had some growing myself!
Helen says
HI there! This may be a really dumb question but I resume you don’t need to peel them? I am just prepping them for the first time ever in my life, with some other summer squash. Are they all like zucchini in that you can eat the outer skin?
Vicky says
Correct, you do not need to peel them! Yes you can eat the outer skin.