Summer Squash

Patty-Pan-Patty

As a child, this was one of my favorite summer treats. Kids will love them topped with light corn syrup and salt or with cheese...but they are excellent plain as a side for grilled meats! Sorry...there are no exact measurements for this recipe.

Cut patty pan squash into chunks and steam until tender. Mash with beaten egg and bread or cracker crumbs to make a mixture you can easily form into patties without them falling apart. If too thick, add milk; if too loose, add more crumbs. Season as desired. Form into small patties, 2 to 3-inches in diameter. Place on a hot non-stick griddle and cook until browned and hot all the way through, turning once. Serve hot.

From the kitchen of Carole Koch.

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