Fried Patty Pan Squash Patties

three fried patty pan squash platties stacked on a plate

5 from 1 vote

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These fried patty pan squash patties are a great patty pan squash recipe for those of you who either love patty pans or are being overrun with squash from your vegetable garden.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: Unspecified

Diet: Vegetarian

Servings:

Calories: 84kcal

Author: Joanne Stekler

Ingredients

1½ pounds patty pan squash one large or two medium
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon black pepper
1 egg, lightly beaten
1 tablespoon neutral-flavored vegetable oil like corn or safflower

Instructions

Use the large holes of a box grater to grate the squash. Discard any seeds, and put the squash in a sieve in the sink.
1½ pounds patty pan squash
In a medium bowl, combine the flour, salt, thyme, and black pepper.
1 tablespoon all-purpose flour, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon thyme
Squeeze out as much of the water in the squash that you can by wrapping up the squash in a kitchen towel and twisting and squeezing (see tips and tricks above).
Add the squash to the bowl with the flour mixture and use a fork or your fingers to pick apart the squash ball. Stir until the squash is evenly coated with the flour.
Add the beaten egg and stir until the egg is fully combined into the mixture.
1 egg, lightly beaten
Heat a frying pan or griddle over medium-low heat and add a thin layer of the vegetable oil. When the oil is hot, use a large cookie scoop, ¼ cup measuring cup, or spoons to scoop batter onto the pan or griddle. This recipe will make three or four patties, depending on how generous you are with your scoops.
1 tablespoon neutral-flavored vegetable oil like corn or safflower
Cook 3 to 5 minutes per side. Drain on paper towels and serve warm or at room temperature.
Extra squash patties can be kept in the refrigerator for one week or in the freezer for three to six months.

Notes

The most important part of this patty pan squash recipe is to squeeze out as much water as you possibly can. That allows the squash patties to fry up crisply.

Variations (add these to the squash and flour mixture):

Use a different type of summer squash.
Add something in the onion family like a quarter of an onion, a chopped shallot, minced garlic clove or two, or one or two sliced green onions.
Add some minced jalapeño peppers.
Change up the herbs and spices.
Add some cheese - like a half ounce of cheddar or Parmesan.

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