Fried Squash

This Southern-style Fried Squash recipe uses yellow squash slices coated in crispy, seasoned flour and cornmeal breading that’s extra crunchy! Serve them up as a side dish or a tasty appetizer with your favorite dipping sauces.

What Do You Batter Fried Squash In?

This recipe uses a two-step breading process utilizing first an egg wash then the squash slices are coated with a seasoned flour and cornmeal breading. You can also use a beer batter to make fried squash. Checkout my recipe for Beer Battered Onion Rings to see how!

Ingredients to Make Fried Yellow Squash Recipe

This recipe is one that you’re certain to return to over and over again. It’s a side dish staple in the South especially during garden season when fresh produce is in abundance. I use a combination of flour and cornmeal to make a crispy breading that simply can’t be beat. They’re shallow fried until the squash is tender and the exterior is crispy and golden. Ingredients you’ll need to make Southern Fried Yellow Squash: (Scroll down for full printable recipe card.)

• Yellow Squash – 4 medium yellow squash cut into slices.
• Egg Wash – Buttermilk combined with one large egg helps the breading adhere.
• Breading – All purpose flour and yellow self rising cornmeal forms a crispy coating.
• Seasonings – Seasoned salt, black pepper, cayenne, granulated garlic or garlic powder and onion powder.
• Oil – Peanut oil or vegetable oil for frying.

How to Make the Best Fried Yellow Squash Recipe

• Prepare Fresh Squash – Slice and pat dry yellow squash with paper towels. Place into a medium bowl and lightly toss with 1/4 cup all purpose flour. Set aside.
• Egg Buttermilk Wash – Whisk together buttermilk and egg with a few dashes of hot sauce.
• Sift Dry Ingredients – Whisk together flour, cornmeal, salt, granulated garlic, onion powder, paprika, black pepper and cayenne.
• Heat Oil – Heat 1-inch oil in a deep large (12-inch) skillet or pot over medium-high heat.
• Dredge Squash – Dip each slice in buttermilk then into breading pressing to evenly coat.
• Cook – Fry squash per the recipe in a single layer until golden brown turning as needed for even browning.
• Drain the Squash – Remove from the hot oil using a stainless steel spider or slotted spoon to a paper towel lined sheet pan.
• Serve – Immediately season lightly with additional salt and enjoy.

Kitchen Equipment to Make Southern Fried Squash

• Large skillet or pot for cooking the squash.
• Two shallow bowls or shallow dishes to create the dredging ingredients.
• A balloon whisk for sifting the dry ingredients and the egg wash.
• Measuring cups and spoons.
• Stainless steel spider or slotted spoon to remove the squash from the hot oil.
• Large sheet pan lined with paper towels to drain the squash after frying.

Recipe Variations and Substitutions

• Choose Similar Size Squash: When choosing squash, look for similarity in size for even cooking. Also, make an effort to slice the rounds into the same thickness. You can also use this same recipe and technique for frying zucchini.
• Cornmeal: Self rising cornmeal adds additional crispy texture to the coating. You can adapt using plain yellow cornmeal adding 1/4 teaspoon of baking powder, if desired.
• Fried Squash Without Cornmeal: You could adapt this recipe using equal parts panko bread crumbs and flour.
• Spice: Cayenne pepper adds a little heat to the taste. You could also use sriracha (in place of hot sauce) in the egg wash or omit the cayenne and hot sauce altogether, if you prefer a milder flavor.
• Sauce Options: Serve fried squash with ranch dressing, ketchup or Southern comeback sauce for dipping.

Storage and Leftovers

• Leftovers: Store Fried Squash in an airtight container chilled in the refrigerator for up to 3 days. The breading will soften once the squash is chilled.
• Reheating: Reheat in a single layer on a sheet pan in a 375°F oven or an air fryer until the breading is crispy.
• Freezer: You can freeze leftover squash for up to 2 months. Arrange slikces in a single layer and separate layers with either a paper towel or wax paper. Thaw in the fridge and reheat just before serving.

More Southern Side Dish Recipes to Make

• Fried Green Beans can be served as an appetizer or a side dish.
• You can never go wrong with Crockpot Macaroni and Cheese.
• Lima Beans with bacon are a delicious option for a quick side.
• Twice Baked Potatoes are a side dish that will go with any meal.
• Stewed Okra with Tomatoes ladled over cornbread is a feast.
• Creamed Peas are a nostalgic dish that never gets old.
• Hominy Casserole from Food Network.

Thanks for visiting come back soon!

Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. thank you!

Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Corn Cutter Peeler