Fried Patty Pan Squash

I swear I don’t fry very often, but it may seem like I do since I recently reposted my fried green tomato recipe on Facebook, and now THIS… Fried Patty Pan Squash.

I made fried patty pan squash for lunch yesterday because a) well, I had some, and b) who doesn’t love fried squash?

If you don’t, don’t tell me…

Momma always fried squash, okra, and eggplant (not together), but her squash was of the yellow crookneck variety. Gracie Lee planted patty pan squash seeds because she thought the spaceship shape was cool. Unfortunately she never got to eat it because of an unfortunate event involving a tractor…

If you don’t know who Gracie Lee is, don’t tell me…

Anyway, this is a great summer recipe, very similar to fried green tomatoes. The squash flavor is mild and the slices don’t fall apart while cooking. You can dip them in spicy ranch dressing, or add a slice of mozzarella on top and serve with a red sauce for an Italian-vegetarian-sort of dish.

So yes, this is how you take something healthy and make it not so healthy, but sometimes we need to fry something in a cast iron skillet. Add a red checkered napkin and a Mason jar of iced tea, and you’ve got great fixins’ for summertime eating.

Here’s the recipe. And by the way, it’s the same batter I use for my fried green tomatoes.

I didn’t have Parmesan, so I used grated Asiago for this batch.

Sprinkle more cheese on top.

I happen to believe my debut novel, The Accidental Salvation of Gracie Lee, is delicious summer reading to go with your tasty summer menu.

Click here to learn more:

Grace Grits and Gardening
Farm. Food. Garden. Life.

[tweetthis]Because sometimes we need to fry something in a cast iron skillet. #PattypanSquash #inmyskillet[/tweetthis]

Musical Pairing:
Ella Fitzgerald – Summertime