Fried Squash

Course Appetizer, Side Dish

Cuisine American

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

Prep Time 10

Cook Time 3

Total Time 13

Servings servings (may vary)

Calories 280kcal

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

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.