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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-squash

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 Southern Fried Yellow Squash: (Scroll down for full printable 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.
  • 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 turning as needed for even browning.
  • Remove from the hot oil using a stainless steel spider or slotted spoon to a paper towel lined sheet pan. Immediately season lightly with additional salt. Serve immediately.
how-do-you-make-fried-squash

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 1/4 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.
southern-fried-squash

More Southern Side Dish Recipes to Make

yellow-squash-recipes

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Helpful Kitchen Items:

Fried Squash

Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: fried-squash-recipe, fried-yellow-squash
Servings: 4 servings (may vary)
Calories: 280kcal

Ingredients

  • 4 medium-large yellow squash 1/4 inch slices
  • 1 cup buttermilk
  • 1 large egg
  • few dashes hot sauce (optional)
  • 1 cup all purpose flour, plus 1/4 cup divided use
  • 2/3 cup self rising yellow corn meal (OR 2/3 cup plain with 1/4 teaspoon baking powder)
  • 1 tsp seasoned salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • peanut oil or vegetable oil for frying

Instructions

  • Slice and pat dry yellow squash. Place into a medium bowl and lightly toss with 1/4 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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