Add something in the onion family like onions, shallots, garlic, or green onions. Use a different type of summer squash like zucchini.

Or serve them with my corn soup to celebrate the end of summer harvest. They work as a side for roast chicken or sausage or scrambled eggs. You could serve them with sour cream and applesauce as if they were potato latkes. What to serve with fried patty pan squash patties Fry for about three to five minutes on each side. Then use a large cookie scoop or a quarter cup measure to scoop out the mixture. Heat a griddle or frying pan with a thin layer of vegetable oil. That way you’ll get an even mix with the flour and other spices before you add the egg. Use a fork or your hands to pull apart the grated squash. You should have less than a cup from a one-and-a-half pound squash. Add the flour, salt, pepper, and any spices you are using. When you think you’re done, give the ball one more squeeze, unwrap the towel, and put the squash into a bowl. Give it to someone else and have them squeeze. You will be surprised how much water comes out. Pull up the four corners and twist into a ball. Put the grated squash into the center of the towel. But it is more effective to use a clean kitchen towel. I will sometimes do this by using my hand to push the squash against the sieve. You can let the squash drain for a while, but you will still need to actively squeeze out the water. So, just like with potato latkes, if you don’t squeeze out all the liquid you’ll get watery patties that don’t fry well.Īt least grated squash doesn’t turn brown like potatoes do. And it’s always best to eat your summer squash as soon as you pick it. ProTip: Try to pick your squash before they get to be large, say over a pound. If you’ve got a large squash, just avoid grating the center. Huge summer squash seeds can be bitter and change the texture of these squash patties.

The thing about summer squash is that they grow so quickly and so well that you can get quickly overrun by them.

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Patty pan squash recipes