Fried Cymlings Patty Pan Squash with Bacon
Crispy, golden, and bursting with Southern charm, Fried Cymlings Patty Pan Squash with Bacon is a recipe that transforms humble summer squash into an irresistible fried treat. Featuring delicate patty pan squash slices coated in a seasoned flour-and-cornmeal crust, this dish achieves the perfect balance of crunch and flavor. Cooked in savory bacon drippings and finished with crumbled crispy bacon, every bite is a delightful combination of smoky, salty, and sweet. With just 15 minutes of prep, you can whip up this easy side dish or snack for any gathering. Serve it hot with your favorite dipping sauce—like creamy ranch or zesty aioli—for a crowd-pleasing appetizer that celebrates seasonal produce to the fullest. Perfect for lovers of fried vegetables and anything bacon-infused, this is a must-try recipe that's sure to impress!
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Recipe Information
Ingredients
- 4 medium Patty Pan Squash (Cymlings)
- 6 slices Bacon
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.25 cup Milk
- 0.33 cup Vegetable oil
Instructions
Wash the patty pan squash and slice them into 1/4-inch thick rounds. Set aside.
Cook the bacon in a large skillet over medium heat until crispy. Remove bacon from the skillet and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. Reserve about 2 tablespoons of the bacon drippings in the skillet.
In a shallow bowl, mix together the flour, cornmeal, paprika, salt, black pepper, and garlic powder to create the dredge mixture.
In another shallow bowl, whisk the eggs and milk together until fully combined.
Dip each slice of patty pan squash into the egg mixture, allowing any excess to drip off, and then coat it in the flour and cornmeal mixture. Press gently to ensure an even coating. Repeat with all squash slices.
Heat the reserved bacon drippings in the skillet over medium-high heat. Add the vegetable oil to reach about 1/3 inch depth for frying.
Once the oil is hot (about 350°F or when a drop of batter sizzles immediately), fry the coated squash slices in batches. Avoid overcrowding the pan. Cook each slice for 2-3 minutes per side, or until golden and crispy.
Remove the fried squash slices from the skillet using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
Sprinkle the crumbled bacon over the fried squash while still warm.
Serve immediately. Enjoy as a side dish or snack with a dipping sauce of your choice, such as ranch or aioli!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 47.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.8 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 283 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2867 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
