Patty Pans

[Good Gourd2]

I have just purchased some patty pans from France, my limited French allowed me to understand how to grow them,  please any good ideas on cooking them.

[Good Gourd2]

[Marymary]

I'm growing them for the first time this year too.  My understanding is that you treat them just like courgettes ie slice & fry or steam.  Looking forward to seeing what they taste like.

[carolinej]

I'm growing them for the first time this year, so I will be watching for cooking tips too.

cj :)

[Doris_Pinks]

As said treat them like courgettes, we love them quartered & sauteed with some garlic!

[Mrs Ava]

Yup, treat them like courgettes.  They are lovely roasted whole - nice on the barby brushed with lovely olive oil.  I also let some go a little bigger and then stuff them - treating them the same as the round courgettes.  They are so cute - when tiny, left whole in stews.  ;D

[Trevor_D]

They are beautiful raw. Slice them very thinly (almost transparent). Stir into a dressing of lemon juice & olive oil, salt & pepper (herbs if you wish). Lovely!

[angle shades]

:)

ohoooooooo  lovely recipes,

I love the yellow ones in curries, they keep there shape and look pretty! /shades x

[Jeannine]

Treat them as courgettes as everyone has said, you will notice there is a difference in the density of the flesh as  the courgette has a higher water content.

I find they hold there shape better.

A good point to remember,keep picking them, even if you chuck em, the plant will stop producing if any are left to mature.

XX Jeannine

[Trevor_D]

And large patty pans don't taste as good as large courgettes. (They are often a bit drier.) OK for chutney, though.

[bennettsleg]

here's the thing: the fruits themselves grow BIG we had some about 10" across.

Pick them when they're babies
they're lovely steamed
non-baby sized ones don't roast like other squash do (wetter than squash) and can be bitter
they have simmilar - yet less intensive - intestinal properties to Jerusalem artichokes (on OH anyway...)