Fried Squash

This Southern style Fried Squash recipe features rounds of yellow squash coated with a perfectly seasoned crispy cornmeal breading. Serve them as a side dish or an appetizer with sauces for dipping.

Easy Fried Yellow Squash Recipe

This recipe is one that you're certain to return to over and over again. It's a supper 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.

How to Make the Best Fried Yellow Squash

• Ingredients you'll need to make homemade Southern Fried Yellow Squash: 4 medium yellow squash, buttermilk, large egg, all purpose flour, yellow self rising cornmeal, seasoned salt, black pepper, cayenne, granulated garlic, onion powder and peanut oil or vegetable oil for frying.
• Kitchen tools you'll need: Two shallow bowls, whisk, measuring cups and spoons, large 12 inch skillet, stainless steel spider or slotted spoon, large sheet pan lined with paper towels.
• When choosing squash, look for similarity in size for even cooking. Also, make an effort to slice the rounds into even thickness.
• Self rising cornmeal adds additional crispy texture to the coating. You can adapt using plain yellow cornmeal adding ¼ teaspoon of baking powder, if desired.
• Cayenne adds a little heat but is completely optional if you prefer a milder flavor.
• You can use zucchini for this recipe as well. You might also opt to do some of each. The technique and seasonings would remain the same.
• How do you make fried squash? First, cut the squash into even rounds making sure to keep them uniform in thickness.
• Dip each piece of squash into the egg wash then coat with the breading of cornmeal, all purpose flour, seasoned salt, granulated garlic, paprika, onion powder, black pepper and cayenne.
• Fry in batches for 2-3 minutes, turning as needed for even browning. Test for doneness with the tip of a knife, it should easily glide through the squash.
• Serve immediately with Southern Comeback Sauce or ranch dressing for dipping.
• Store Fried Squash chilled in the refrigerator for up to 3 days. The breading will soften so it's best to reheat in a single layer on a sheet pan in a 375°F oven or an air fryer until crispy.

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.

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Helpful Kitchen Items:

• Breading Trays
• 12 inch Cast Iron Skillet
• Knife and Chopping Board
• Stainless Steel Spider

 

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Fried Squash

Prep Time10 minutes mins

Cook Time3 minutes mins

Total Time13 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: fried-squash-recipe, fried-yellow-squash

Servings: 4 servings (may vary)

Calories: 280kcal

Ingredients

• 4 medium-large yellow squash ¼ inch slices
• 1 cup buttermilk
• 1 large egg
• few dashes hot sauce (optional)
• 1 cup all purpose flour, plus ¼ cup divided use
• ⅔ cup self rising yellow corn meal (OR ⅔ cup plain with ¼ teaspoon baking powder)
• 1 teaspoon seasoned salt
• ½ teaspoon granulated garlic
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne
• peanut oil or vegetable oil for frying

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Instructions

• Slice and pat dry yellow squash. Place into a medium bowl and lightly toss with ¼ cup all purpose flour. Set aside.
• In a shallow bowl, whisk together buttermilk and egg with a few dashes of hot sauce.
• In a separate shallow bowl, whisk together flour, cornmeal, salt, granulated garlic, onion powder, paprika, black pepper and cayenne.
• Heat 1 inch oil in a deep large (12 inch) skillet or pot over medium-high heat.
• Dip each slice in buttermilk then into breading pressing to evenly coat.
• Fry squash in a single layer until golden turning as needed for even browning. Around 2-3 minutes total, frying in batches. (Squash should be tender when gently pierced.)
• Remove using a stainless steel spider or slotted spoon to a paper towel lined sheet pan. Immediately season lightly with additional salt.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 664mg | Potassium: 203mg | Fiber: 3g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 1mg

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