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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Patty Pan | ||
 Patty pan squash is a summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "patty pan" derives from "a pan for baking a patty." Its French name, "pâtisson," derives from a Provencal word for a cake made in a scalloped mould. The patty pan squash is also known as cymling, scallop squash, custard marrow, or custard squash. Patty pan comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings such as garlic prior to reinsertion. The scooped-out husk of a patty pan also is sometimes used as a decorative container for other foods. Patty pan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown. |