The Unorthodox Epicure — Southern Fried Scallop Squash

For a squash variety that’s been around so long, the creamy white scallop variety sure is elusive these days.

Widely grown by native Americans for centuries, and even documented by Europeans in the late 16th century, it seems the only places to find it now is at farmers markets and you-pick-it farms.

I harvested these from such a farm in Dickinson, Texas — just a mile or so from a Galveston Bay inlet, where the same family owners operate a seafood business.

Scallop squash on a cutting board

Scallop squash taste as mild as they look and work beautifully steamed, stuffed, grilled or — in this case — fried. As most old-school cooks do, I’ve kept my process and recipe simple. Feel free to spice it up a bit, or add your own breading version, but this rendition of Southern Fried Scallop Squash is hard to beat.

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Southern Fried Scallop Squash

Fried scallop squash on plate with hot sauce

Southern Fried Scallop Squash — A crisp delicious taste of summer

 

4.5 from 2 reviews
Southern Fried Scallop Squash
 
Prep time
Cook time
Total time
 
Southern Fried Scallop Squash — A crisp delicious taste of summer
Author:
Recipe type: Vegetable
Cuisine: Southern
Serves: 8
Ingredients
  • 2½ lbs - Scallop squash*, cut into half-inch slices
  • 1 - Egg, beaten with 2 TB milk
  • 1 cup - Corn flour
  • 1 TB - Salt
  • 2 tsp - Black pepper
    Neutral oil (vegetable, canola, etc.) for frying
Instructions
  1. Sprinkle salt and pepper over squash slices.
  2. Add enough oil to a deep skillet to bring it a half-inch in depth; preheat to medium-high (about 350º F).
  3. When oil is heated, dip squash slices in egg mixture, then dredge in corn flour; place carefully in hot oil.
  4. Fry until golden brown, about 3-4 minutes, flipping as necessary.
  5. Drain on paper plates; season, if desired. Eat plain or with your favorite dip (I like Louisiana-style hot sauce.)
Notes
*- This recipe/technique also works fine with other varieties of summer squash.

 

Comments

  1. Oh yum yum Adam! I’ve always called these pattypan squash, but perhaps those are the greener ones?

    • adamjholland says:

      Oh, they’re pattypan alright. (In fact, I think I called the file ‘pattypan.’) The scallop is a type of pattypan. Much larger than its yellow/yellow-green brethren.

  2. I was just going to ask about pattypan or patipan squash. That’s what it called up here.
    I hadn’t thought of cooking them this way but shoot! They look great!

    • adamjholland says:

      The smaller (yellow/green) pattypan are great for steaming. These are quite a bit larger with a milder flavor. Should I be frying them? No! But, dang! They are so good!

  3. We always just called them “white squash”, but we grew lots of them when I was growing up. Haven’t had any in a few years, but sure love them. They’re very versatile. My dad always baked them with brown sugar, butter & whipping cream until they started to caramelize. Sooooooooo good…like candy! I think I need to plant some again next year! It’s hard to find them in stores around here!

    • adamjholland says:

      Calling them “white squash” makes sense, since people call the straight and crookneck varieties “yellow squash.” My only problem with calling something by a color is — there is more than one yellow, and more than one white version of this fruit. — Hope you’re well. Thanks for stopping by. :-)

  4. I love fried squash for sure but I have never made any with these – in fact, I never really knew how they tasted — nowI do and I will always pick them up from the farmer’s market now! Thanks!

    • adamjholland says:

      They are quite mild. Perfect for people who don’t like squash. And also great for those of us who love squash. Eat well!

  5. Kath the Cook says:

    yummo. These are also good to make a dressing/stuffing with sausage and all the other usual ingredients, onions, green peppers, celery, etc.

  6. TexMike says:

    I recall that the yellow ones are pattypans and the white ones are scallops. My grandmother used to make a pie with these that I have never come across since.

    • adamjholland says:

      They are all “pattypan” varieties. But, more importantly. please tell me more about this pie. If you don’t want to explain here, my email’s always open.

      • TexMike says:

        Sorry but all I can recall is that the pie was similar to an apple pie but it was white and not sweet. It did have sugar sprinkled over the top though.

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