Hey everyone, Jason Griffith here! When the summer garden is overflowing with fresh yellow squash, there’s one recipe that always comes to mind: Fried Squash. This isn’t just a side dish; it’s a Southern classic, a nostalgic treat that is pure comfort food. The squash slices are coated in a perfectly seasoned flour and cornmeal mix and then fried until they’re golden brown and incredibly crispy. The result is a delicious, savory, and satisfying side dish that you’ll want to make all season long.
I first learned how to make fried squash from my grandmother, who always had a knack for turning simple garden vegetables into something truly special. The secret, she taught me, is in the coating and not to overcrowd the pan. This recipe honors that tradition, giving you a perfect, crispy texture every time. It’s a quick and easy way to use up fresh squash and create a dish that’s a total crowd-pleaser. It’s a classic Southern comfort food for a reason!
Why I Love This Recipe
What I love most about this Fried Squash is the incredible contrast of textures. The outside is a perfect, crunchy, golden crust, and the inside is tender and sweet. The simple flour and cornmeal coating, seasoned with a little salt and pepper, is all you need to bring out the natural flavor of the squash. This recipe is also a great way to introduce vegetables to picky eaters—the crispy texture makes it feel more like a treat than a side dish.
This recipe is incredibly simple, using basic pantry staples, and it comes together in about 20 minutes. It’s a fantastic side dish for so many different meals, and it’s a perfect alternative to heavier sides like french fries. For another great Southern classic, you might also like my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort—it’s a perfect pairing for a hearty meal.
Ingredients
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/2 cup buttermilk (or regular milk)
- 1 cup vegetable oil (for frying)
Swaps and Notes
- Squash: Yellow squash is a classic for this recipe, but you can also use zucchini. Just be sure to pat it dry before coating it.
- Cornmeal: The cornmeal is key for that classic Southern crunch. Don’t skip it!
- Buttermilk: Buttermilk adds a slight tang and helps the coating stick to the squash. If you don’t have buttermilk, you can make your own by adding a teaspoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
- Oil: Vegetable oil is a great neutral oil for frying, but you can also use canola or peanut oil. The oil should be hot but not smoking.
Directions
- Prep the Squash: Slice the yellow squash into 1/4-inch rounds. This is the perfect thickness to ensure they are tender on the inside but still cook quickly.
- Set Up Coating Stations: In a shallow dish, combine the all-purpose flour, cornmeal, salt, pepper, and garlic powder (if using). In a second shallow dish, pour the buttermilk.
- Coat the Squash: Dip each squash slice into the buttermilk, letting any excess drip off. Then, dredge it in the flour and cornmeal mixture, pressing lightly to ensure the coating sticks to all sides. Place the coated slices on a wire rack or a clean plate.
- Heat the Oil: In a large skillet or a cast-iron pan, heat about 1/4 inch of vegetable oil over medium-high heat. The oil is ready when a small pinch of the coating sizzles immediately when you drop it in.
- Fry the Squash: Working in batches, carefully place the coated squash slices into the hot oil in a single layer. Don’t overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
- Drain and Serve: Remove the fried squash from the oil with a slotted spoon and place them on a paper towel-lined plate to drain. Serve immediately while they are hot and crispy.
Tips for Success
- Don’t Crowd the Pan: This is the most important rule for frying. If you put too many squash slices in the pan at once, the temperature of the oil will drop, and the squash will steam instead of fry, resulting in a soggy crust.
- Use a Cast-Iron Skillet: A cast-iron skillet is a great tool for frying because it holds heat so well, ensuring a consistent frying temperature.
- Serve Immediately: Fried squash is best enjoyed fresh. The crispy crust will soften over time.
- Pat Squash Dry: For a crispier result, you can pat the squash slices dry with a paper towel before coating them.
Serving Suggestions and Pairings
This Fried Squash is a perfect side dish for so many different meals. It pairs wonderfully with a classic burger, roasted chicken, or fried fish. It’s a great addition to a spread of other Southern comfort foods like my recipe for These Easy Turkey Wings are My Favorite Comfort Food for Lazy Sundays. For a fun party appetizer, you could serve them alongside a dip like my This Beer Cheese Dip is My Favorite Party Starter That Disappears in Minutes.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 180
- Protein: 3g
- Fat: 12g
- Carbohydrates: 15g
This is a delicious treat that is a much better alternative to traditional french fries.
Storage and Leftover Tips
Fried squash is definitely best enjoyed fresh. Leftovers can be stored in an airtight container for a day, but they will lose their crispy texture. To reheat, you can use a toaster oven or an air fryer to get them crispy again. A microwave will make them soggy, so I don’t recommend it.
More Recipes You Will Love
If you’re a fan of simple, delicious meals, you’ll love some of my other creations. For a great weeknight dinner, my recipe for This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor is always a hit. And for a fun, interactive dinner, my This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd is a lifesaver.
Final Thoughts
This Fried Squash is a recipe that is sure to become a staple in your kitchen. It’s a simple, classic comfort food that’s perfect for any occasion. It’s a great way to get a little bit of that Southern sunshine on your plate.
I’d love to know what your favorite way to cook summer squash is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Crispy Fried Squash: A Southern Classic Made Simple
Ingredients
- 2 cups all-purpose flour
- 4 cups yellow cornmeal
- 2 tsp salt
- 4 tsp black pepper
- 4 tsp garlic powder (optional)
- 2 cups buttermilk (or regular milk)
- 1 cup vegetable oil (for frying)
Instructions
- Slice the yellow squash into thin rounds.
- In a mixing bowl, combine the all-purpose flour, cornmeal, salt, black pepper, and garlic powder.
- Pour the buttermilk into another bowl.
- Dip each slice of squash into the buttermilk, then dredge in the flour and cornmeal mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the coated squash slices in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
- Remove the fried squash and drain on paper towels. Serve hot.
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