Best 5 Patty Pan Soothing In Style Recipes

PATTY PAN - SOOTHING IN STYLE

Steps:

• In skillet, fry bacon until crisp, remove bacon and drain on towel. In skillet you should have 1 1/2 tablespoons of fat, (if not add olive oil to make 1 1/2 tablespoons) Add onion and cook until transparent. Add Patty Pan, salt and pepper, cook for 5 minutes, add garlic and cover, cook for another 5 minutes. To Serve, Dish the mixture into a bowl and sprinkle the crumbled bacon on top, serve hot.

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

PATTYPAN SQUASH FRITTERS

Steps:

• Before shredding, cut out the stem of the squash, but there's no need to peel it.
• If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
• Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
• Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
• Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
• Cook until brown, turn with a spatula and cook the other side until brown.
• Drain on newspaper or other suitable draining surface.
• Serve with horseradish sauce, ketchup or whatever catches your fancy.

PATTYPAN SQUASH PANCAKES

Steps:

• Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

STUFFED PATTY PAN SQUASH

Steps:

• Preheat oven to 350°F (175°C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
• Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
• Mince the reserved squash.
• Combine remaining ingredients in a bowl with the minced squash, mixing well.
• Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.