End of Summer, early Fall garden harvests can be quite interesting. Look at the above photo of the white, scalloped-edged veggie on the far right. Have you ever seen anything like it? Pattypan squash reminds me of a creature from outer space or in the ocean. I've seen 2- inch-size yellow/green types before, but never a giant, pure white pattypan. My initial thought was, "What do you do with it?"
After harvesting our first one, I posted a photo on Facebook and Sheila, a long time special friend and chef, commented, "These were my favorite summer squash that our Mama used to make for supper..........lightly dredged in salt and pepper seasoned flour, fried, of course, in the iron skillet." At that moment I knew that frying was going to be my cooking method for our first dining experience with this scalloped wonder.
What's great about pattypan is that it's not like eggplant or potatoes; the squash does not soak up oil like a sponge. These Latkes taste flavorful without containing excess fat or salt. Pattypan squash can be cooked in as many ways as you would prepare zucchini: sauteed, steamed, stuffed, stir fried, baked, grilled, veggie lasagna, etc.
My first pattypan "potato" pancake recipe didn't use any potato, just 100% summer squash; they were tasty, but I used more flour than I wanted to. In our next batch, I used much less flour and added just a little potato flakes. The end result was yum! Harry couldn't stop at eating just one. Pattypan squash remains the star of this low carb recipe: 2 cups grated pattypan (skin on) to only 1/2 cup potato.
Note: The squash turns to mush if frozen raw. Try leftover squash Julienne cut and added raw to salads.
Yields: 6 large pattypan-potato pancakes
2 cups grated pattypan squash (about 3/4 of one large 572g squash)
2 eggs (100g)
1/4 cup (61g) low fat 2% milk
1/2 cup (30g) potato flakes
2-3 (30g)Tablespoons (Tblsp) fresh grated onion
2 Tblsp (56g) all purpose flour (or Matzah meal)
1/2 teaspoon (2.5g) baking powder
1/4 teaspoon (1.5g) salt
pinch freshly ground black pepper
Peanut oil or oil for frying
Putting it all together
- Wash squash - dry w/paper towel; cut in thick slices and trim out the stem area. Spoon out any visibly large seeds (can save and dry seeds on a plate for planting next year).
- Grate squash and set aside.
- In large bowl, add eggs and milk and whisk.
- Stir in potato flakes and remaining ingredients.
- Heat oil in a large skillet. Test heat by dropping in a pinch of batter; it should sizzle and turn golden.
- Using an ice cream scoop, spoon one scoop batter into hot oil; using the scoop, flatten the mixture in the center to press into a pancake shape. Cook one at a time.
- Cook until golden - carefully flip to cook both sides. Drain on a paper towel.
- Remove from paper towels to a baking dish, cover and keep warm in preheated 150 deg F oven.
- Serve warm with a dollop of Greek Yogurt or applesauce.
Garden Cuizine Nutrition Data: 1/6 of recipe (92g) approximately one large Scalloped Squash Latke:
Excellent Source: Vitamin C
Good Source: Thiamin, Riboflavin, Folate
110 calories; total fat 4g; saturated fat 1g; sodium 170 mg (vs 500+mg in a classic potato Latke recipe!); total Carbohydrate 14g (vs 32g in a classic potato Latke recipe); dietary Fiber 1g (~3% DV); Protein 4g; Vitamin C 12 mg (20% DV); Thiamin 0.2 mg (11% DV); Riboflavin 0.2mg (10% DV); Folate 42 mcg (10% DV)
White Scallop Squash Recipes
Seasonal Spotlight: Pattypan Squash
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