Here at our house the pattypan squash are taking over the garden! It turns out that I am bad at harvesting vegetables in a timely fashion, and so I blink and suddenly our pickling cucumbers are the size of my arm, and the pattypan are monster-sized. So, here at the House of Yum we’ve been eating pattypan squash daily. Being me I can’t just eat it plain. God forbid I steam the stuff. I have to try and make it taste completely different each and every time I cook it. I’ve made pattypan chips (delicious), a pattypan “tart” crust, pattypan un-hash-browns and these wonderful and extremely easy fritters. I like pattypan so much more than zucchini, which is a good thing when it shows up in every meal. This recipe can be made with normal, farmer’s market sized pattypan, or the starchier home-grown monster pattypan. And best of all, for those of you with potato allergies, aged pattypan is an excellent substitute for grated potato! Toddler Yum has been skeptical of some of my pattypan creations, but she happily chomped on these. Enjoy! And I will try very hard NOT to make this the Book of Pattypan… although I have a few more interesting recipes that I might just have to share with you.
Other fun squash recipes from my gluten-free friends:
Kim has Zucchini Fritters Recipe
Elana has Butternut Squash Fries Recipe
Alta shares a Curried Acorn Squash Soup
Stephanie has Vegan stuffed Squash Blossoms Recipe
Nancy has a Summer Squash Bean Soup
Melissa has a Spicy Squash Salad Recipe
Stephanie has a Crockpot Butternut Squash Recipe
Pattypan Squash Latke Fritter Recipee
4 cups (about 1 1/2 lbs) large pattypan squash (5 inch or larger in diameter)
3 eggs, whisked together
1/2 cup almond meal (Trader Joes or homemade ground whole almonds with skin)
1/2 cup almond flour (I used Honeyville. You could probably substitute Almond meal OR homemade ground blanched almonds)
1/2 tsp. baking powder
1 tsp. seasoning blend
1/2 tsp. herbamare or your favorite salt
2 tbsp. Grapeseed oil or other high-heat tolerant oil
Cut off top with stem and peel your *overgrown pattypan squash. You can slice off any skin that is difficult to reach with a peeler. Slice into large pieces that will fit into a food processor chute and run through the large hole grater. The ideal method for draining your grated pattypan is to press it in a potato ricer. The grated pattypan is too big to go through the holes, but some liquid will come out the holes and you can also drain it off the top of the ricer cup. Empty the drained grated squash onto a clean kitchen towel and repeat until all of your squash has been pressed. Fold up in your towel and press any additional moisture out.
Place your grated, drained pattypan squash into a large bowl. Fold your eggs into the squash. Add your almond meal, almond flour, baking powder and seasonings including salt. Fold together until you have a batter.
Heat 1 or 2 tablespoons of your oil in a large skillet on medium-high. Form golf-sized balls of the batter in your hands and flatten patties into the oil in the pan. Fry until golden brown and then turn. Remove onto a large plate and reserve. You will have to make several batches to use up all the batter.
Delicious as-is or with your favorite sauce!
I have not tested this, but if using a regular petite pattypan, you shouldn’t have to peel it. However, a petite pattypan probably has more water content so you may have to add more meal and/or flour.