Baby Sunburst

Baby sunburst is a tender vegetable with a firm, bright yellow skin. It has a star shaped body (hence its name) and is a member of the squash family – same as the baby patty pan. Its wide base, unique shape and small green stem make the baby sunburst look like a flying saucer. The bright yellow color, olive oil like flavor, which is also described as buttery.

Nutritional Values

18 calories in 100 grams Very high in dietary fiber and vitamin C.It contains more vitamin A than zucchini.

Parameter

Temp. 0–2°C (32–36°F)

Shelf Life 7-14 days

Pallet 300-320 Boxes

Relative Humidity 95-100%

Temp. 0–2°C (32–36°F) Shelf Life 7-14 days Pallet 300-320 Boxes Relative Humidity 95-100%

Fried Patty Pan Squash

    • 500 g baby patty pan squash

    • 2 tablespoons olive oil

    • 100 g all-purpose flour

    • 50 g cornmeal

    • 2 large eggs

    • 60 ml milk

    • 1 teaspoon garlic powder

    • 1 teaspoon paprika

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    • ½ teaspoon dried thyme

    • Vegetable oil, for frying

    • Fresh parsley, chopped (for garnish)

    • Lemon wedges (optional, for serving)

  • 1. Prepare the squash: Wash and dry the patty pan squash thoroughly. Trim the stems and slice into rounds approximately ½ cm thick.

    2. Prepare the coating: In a shallow bowl, combine the all-purpose flour, cornmeal, garlic powder, paprika, salt, black pepper, and dried thyme. Mix well.

    3. Prepare the egg mixture: In a separate bowl, whisk together the eggs and milk until smooth.

    4. Coat the squash: Lightly brush the squash slices with olive oil. Dip each slice into the egg mixture, then coat evenly with the seasoned flour and cornmeal mixture.

    5. Heat the oil: Pour vegetable oil into a large frying pan to a depth of approximately 1 cm. Heat over medium-high heat to 175°C (350°F).

    6. Fry the squash: Carefully place the coated squash slices into the hot oil in a single layer. Fry for 2–3 minutes per side until golden brown and crispy. Cook in batches to avoid overcrowding.

    7. Drain excess oil: Remove the fried squash using a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil.

    8. Garnish and serve: Sprinkle with freshly chopped parsley and serve immediately with lemon wedges for extra freshness.

    Preparation Time: 15 minutes Cooking Time: 15–20 minutes Total Time: 30–35 minutes Servings: 3–4

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Pairs well with: grilled chicken, roasted meats, seafood, garlic aioli, fresh garden salads, or creamy dipping sauces.

CULTURE

Most of the plants require bees and insect activity for pollination to occur with success. When the vegetable doesn't reach maturity, it could be a consequence of a bad pollination.

ORIGIN

This baby squash variety have their origins in the Americas and later was developed in Europe in different varieties. Their farming has grown to others locations in America like in California due to their larger popularity.