Discover the rustic charm of pattypan squash, transformed into golden, crispy medallions with a garlicky mayonnaise coating. This Russian-inspired skillet dish is a celebration of summer's bounty, using minimal ingredients to create maximum flavor. The result is a tender inside, crunchy outside, perfect as a side dish or a light vegetarian main. Let's dive into the art of frying these little UFO-shaped squashes to perfection.
About This Recipe
Pattypan squash, also known as scallop squash, is a versatile summer vegetable with a mild, slightly sweet flavor. In Russian cuisine, it's often fried simply with garlic and herbs, allowing its natural texture to shine. This recipe elevates that tradition by using a mayonnaise-based coating that adheres beautifully and creates a delicate crust. The garlic infuses every bite, while dill adds a fresh finish. It's a quick, satisfying dish that highlights the squash's absorbent nature, making it ideal for soaking up flavors. For a healthier twist, consider using an air fryer to achieve similar crispiness with less oil.
Ingredients
- 600 g pattypan squash (small to medium, about 4–6 pieces)
- 2 garlic cloves
- 100 g mayonnaise (full-fat preferred)
- 80 g all-purpose flour
- Vegetable oil for frying (e.g., sunflower or canola)
- 2 sprigs fresh dill
- Freshly ground black pepper
- Salt
Choose squash that are firm and unblemished. Small ones (5–8 cm diameter) don't need peeling or seeding — the skin and seeds are tender. For larger squash, peel and remove seeds. If you want to make your own mayonnaise for a purer taste, a food processor or immersion blender can whip up a perfect emulsion in seconds.
Step-by-Step Instructions
- Prepare the squash. Wash them under running water and pat dry with paper towels. If the squash are small (under 8 cm), leave them whole with skin and seeds intact. Trim the stem ends. For larger squash, peel and cut into wedges, removing seeds.
- Slice and salt. Cut the squash into 1 cm thick rounds. Place in a large bowl, sprinkle with salt, and toss. Let sit for 15 minutes to draw out excess moisture. Drain any liquid and gently pat slices dry with paper towels. This step ensures a crispier crust.
- Make the garlic mayonnaise coating. Peel the garlic and press it through a garlic press or mince finely. In a small bowl, combine the garlic with the mayonnaise. Stir well. Dip each squash slice into the mixture, coating both sides evenly. The mayonnaise acts as a binder for the flour and also adds flavor and moisture.
- Bread and fry. Spread the flour on a large flat plate. Season with a few grinds of black pepper and mix. Heat vegetable oil in a large skillet over medium-high heat (enough to cover the bottom). Coat each mayonnaise-covered slice in flour, shaking off excess. Fry in batches without crowding, about 2–3 minutes per side, until deep golden brown. Transfer to a paper towel-lined plate to drain. For a lighter version, use an oil sprayer to mist the squash before air-frying.
- Garnish and serve. Wash and dry the dill sprigs, then finely chop. Arrange the fried squash on serving plates, sprinkle with dill, and serve immediately with sour cream or your favorite dip. This dish pairs wonderfully with a glass of sweet wine or a refreshing organic vodka cocktail.
Tips for Perfect Fried Pattypan Squash
For the crunchiest result, ensure the oil is hot (about 180°C) before adding squash. Use a undercounter ice maker to chill drinks, and a built-in refrigerator to store leftover squash in an airtight container for up to two days. Reheat in a convection oven or microwave combo to restore crispiness. If you prefer a thicker coating, double-dip in mayonnaise and flour. For a spicy kick, add a pinch of cayenne to the flour.
Variations
Experiment by adding grated Parmesan cheese to the flour mixture for an umami boost. Substitute dill with parsley or chives. For a dairy-free version, use vegan mayonnaise. If you enjoy pickled flavors, serve with a side of store-bought au jus for dipping. The squash also works well in a light curry batter. To speed up prep, use a microwave pressure cooker to soften the squash slightly before coating, though this may reduce crispiness.
Frequently Asked Questions
Can I use frozen pattypan squash?
Fresh squash is best for frying because frozen ones release too much moisture, leading to a soggy crust. If using frozen, thaw completely, squeeze dry, and pat with paper towels before salting.
How do I prevent the mayonnaise coating from sliding off?
Make sure the squash slices are dry after salting. The mayonnaise should be applied evenly and not too thickly. Coat with flour immediately after dipping, and fry without delay.
Can I bake these instead of frying?
Yes! Place the breaded slices on a parchment-lined baking sheet, lightly spray with oil using an oil sprayer, and bake at 200°C for 15–20 minutes, flipping halfway. For extra crispiness, finish under the broiler for 2 minutes.
What can I serve with fried pattypan squash?
They pair well with grilled meats, fish, or as a vegetarian main with a grain salad. A dollop of sour cream or tzatziki balances the garlic. For a sweet contrast, try chocolate-covered raisins as a dessert. End the meal with a cup of George Howell coffee for a perfect finish.
How long does it take to fry all the squash?
Total frying time is about 10–15 minutes for a batch of 600 g, depending on skillet size. Fry in batches to avoid lowering the oil temperature. Keep finished slices warm in a espresso machine warming tray or a low oven.
This fried pattypan squash recipe brings a taste of Russian home cooking to your table with simple techniques and bold flavors. Enjoy the golden crunch and the garlicky aroma — a true summer treasure.
