Earlier this week, I concocted a marvelous new dish whose star was a gorgeous white pattypan squash I grew in my garden.
Most pattypans I come across in the DC area are the yellow-skinned variety. During the summertime, they're third in the quantity available line to yellow squash and green zucchini, all of which I usually grill or thinly shave and serve raw in a salad of sorts.
When I saw that those growing in my garden were the white-skinned version, I was reminded of those I've not seen since my childhood. Mom and Nanny cooked a lot of squash. Squash casserole, boiled squash, stuffed squash, lightly fried squash....White-skinned scalloped squash were prevalent in the summers, and Nanny and Mom sliced them into rounds, dipped them in an egg-milk mixture before dredging them in generously salted and peppered flour, and then frying them quickly in hot canola oil.
The batter was so light, barely clinging to the delicate squash. Parmesan grated over the top was the finishing touch. Mom would eat the slices straight from the paper towel-lined plate she'd transferred them to from the oil.
Long story short, this week when I sent Mom a photo of my blue ribbon squash, she reminded me of that old recipe, and I decided to take things just a step further by adding brown butter corn and chives, avocado and tomato slices, and grated Cotija cheese.
It was an absolute hit, if I say so myself. A lovely way to take advantage of the season! You can find the recipe here.