When summer’s bounty delivers an abundance of fresh yellow squash, there’s no better way to enjoy its tender sweetness than by frying it to golden perfection! This Southern Fried Squash recipe creates beautifully crispy, savory slices that are a beloved comfort food classic. It’s an easy, incredibly satisfying side dish that’s perfect for family dinners, summer barbecues, or any meal that calls for a taste of authentic Southern hospitality.
Why I Love This Recipe
I’m a huge fan of dishes that transform simple garden vegetables into something truly special and deeply comforting, and this Fried Squash absolutely nails it! What I absolutely adore is the way the tender, mild yellow squash gets coated in a seasoned flour or cornmeal mixture and then fried to a crispy, golden-brown perfection. It’s savory, subtly sweet, and has an incredibly satisfying crunch that makes every bite a pure delight. It feels incredibly nostalgic and homemade, yet it’s surprisingly quick to prepare, making it a fantastic, fuss-free option for any meal. It’s a true taste of summer!
Ingredients:
- 2 lbs yellow squash (about 3-4 medium), thinly sliced (¼-½ inch thick)
- 1 cup all-purpose flour
- ½ cup yellow cornmeal (optional, for extra crispness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional, for color and subtle flavor)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp white vinegar/lemon juice)
- Vegetable oil, for frying (about 2-3 inches deep in your pan)
Swaps and Notes
- Yellow Squash: Use firm, medium-sized yellow squash. Zucchini can be substituted, but yellow squash has a slightly sweeter, milder flavor that’s traditional for this dish. Slice them uniformly for even cooking.
- Cornmeal (Optional but Recommended): Adding yellow cornmeal to the flour mixture provides an extra layer of crunch and classic Southern flavor. You can use all flour if preferred, but cornmeal enhances crispness.
- Seasoning: Adjust salt, pepper, garlic powder, and paprika to your taste. A pinch of onion powder or cayenne pepper (for a little kick) can also be added.
- Buttermilk: Buttermilk helps the coating adhere and adds a slight tang. If you don’t have buttermilk, you can make a substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the cup with regular milk (any fat percentage) until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Frying Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or sunflower oil. Ensure you use enough oil to submerge at least half of the squash slices.
- Doneness: Squash should be tender on the inside and crispy on the outside.
Instructions:
1. Prepare the Squash: Wash the yellow squash and slice them into thin rounds, about ¼ to ½ inch thick. Aim for consistent thickness for even frying. Place the sliced squash in a colander and sprinkle lightly with salt. Let sit for 10-15 minutes to draw out some excess moisture, then pat thoroughly dry with paper towels. This helps prevent sogginess and promotes crispness.
2. Set Up Dredging Stations: Set up two shallow bowls. In the first bowl, pour the 1 cup buttermilk. In the second bowl, combine the 1 cup all-purpose flour, ½ cup yellow cornmeal (if using), 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika (optional). Whisk these dry ingredients together until well combined.
3. Coat the Squash: Working in batches, dip each sliced squash piece into the buttermilk, ensuring it’s fully coated. Let any excess buttermilk drip off. Next, dredge the squash piece in the seasoned flour and cornmeal mixture, pressing gently to ensure a good, even coating on all sides. Place the coated squash on a clean plate or baking sheet as you finish.
4. Heat Oil for Frying: In a large, heavy-bottomed skillet or Dutch oven, add vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy. If you don’t have one, test the oil by dropping a tiny pinch of the breading mix into it; it should sizzle vigorously immediately.
5. Fry the Squash: Carefully place the coated squash slices into the hot oil in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy squash. Fry for 2-4 minutes per side, or until the squash is golden brown and beautifully crispy. The exact time will depend on the thickness of your slices and your oil temperature.
6. Drain & Serve: Using a slotted spoon or tongs, carefully remove the fried squash from the oil. Transfer it to a paper towel-lined plate to drain any excess oil. Season lightly with a final pinch of salt immediately after frying, if desired. Serve hot and enjoy your crispy, delicious Southern Fried Squash!
Tips for Success
- Consistent Slices: Uniformly sliced squash cooks evenly. A mandoline slicer is helpful here.
- Dry Squash: Patting the squash dry after slicing helps the coating stick and ensures crispiness.
- Oil Temperature is Key: Maintain 350°F (175°C) for best results. Too low, and the squash will be greasy; too high, and it will burn before cooking through.
- Don’t Overcrowd: Fry in small batches to keep the oil temperature consistent and ensure crispy results.
- Serve Immediately: Fried squash is best enjoyed hot and fresh from the pan for optimal crispness.
- Season After Frying: A light sprinkle of salt right after draining enhances the flavor.
Serving Suggestions and Pairings
This Southern Fried Squash is a versatile and beloved side dish that complements a wide array of main courses.
- Classic Southern Mains: Perfect alongside fried chicken, fried fish, pork chops, or grilled meats.
- Holiday Feasts: A traditional side for Thanksgiving, Christmas, or Easter dinners.
- Casual Meals: Great with sandwiches or burgers.
- Other Southern Comforts: It fits right in with a meal featuring This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor or Crispy Pepper Jack Cheese Stuffed Fried Okra Pods.
- Creamy Sides: It balances well with creamy dishes like Zucchini and Potato Bake.
- Lighter Counterparts: For a fresh side, consider Sweet Potato Meltaways with a Tangy Twist.
- Beverages: Iced tea, lemonade, or a crisp beer.
Storage and Leftover Tips
Fried squash is best enjoyed immediately for optimal crispness.
- Best Served Fresh: The crispy coating is at its peak right after frying.
- Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The coating will soften considerably.
- Reheating: To attempt to regain some crispness, reheat in an air fryer at 350°F (175°C) for 3-5 minutes, or in a preheated oven or toaster oven until warmed through and crisped again. Microwaving is not recommended as it will make them soggy.
- Freezing: Freezing fried squash is generally not recommended as the texture will suffer significantly upon thawing and reheating.
Final Thoughts
This Southern Fried Squash recipe is a true masterpiece of comfort food – crispy, golden, and bursting with tender sweetness. It’s a simple recipe that yields a deeply satisfying and nostalgic dish, perfect for bringing smiles and warmth to any table. Get ready to indulge in this fantastic taste of summer!
What are your go-to fried vegetable recipes, or do you have a secret ingredient that makes your fried dishes extra crispy? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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