Southern Fried Squash Recipe

Crispy fried yellow squash slices stacked on a white plate on a white kitchen counter

Southern Fried Squash Recipe

Crispy, golden fried squash with a crunchy cornmeal coating and a tender center. This Southern classic is quick, satisfying, and full of nostalgic flavor.

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Course: Side Dish

Cuisine: American, Southern

Prep Time: 20

Cook Time: 10

Resting Time: 5

Total Time: 35

Servings:

Calories: 260kcal

Cost: $6

Equipment

1 Cast iron skillet or fryer For even heat and crisp frying
1 Cooking thermometer For maintaining 350°F oil temp
1 Slotted spoon For safe frying and draining
1 Wire rack For resting coated squash
1 Paper towels For draining oil and drying slices
3 Shallow Bowls For dipping and coating setup

Ingredients

3 Yellow squash Medium size, sliced into ¼-inch rounds
1 Sweet onion Optional, sliced into rings
2 teaspoon Salt For drawing out moisture
1 cup Buttermilk For coating
2 Eggs Beaten
1.5 cups Yellow cornmeal For crunchy coating
0.5 cup All-purpose flour Mix with cornmeal
1 tablespoon Garlic powder Flavor enhancer
1 tablespoon Onion powder Adds sweetness
2 teaspoon Black pepper Fresh ground preferred
1 teaspoon Paprika For color and flavor
0.5 teaspoon Cayenne pepper Optional heat
2-3 cups Vegetable oil Or peanut oil, for deep frying
Salt To taste, for seasoning after frying

Instructions

Cut squash into ¼-inch rounds and salt both sides.
Let sit 15–20 mins then pat dry.
Combine buttermilk and eggs in shallow bowl.
Combine cornmeal, flour, and seasonings.
Dip in wet then press into dry coating.
Place coated squash on wire rack for 5 mins.
Bring oil to 350°F in skillet or fryer.
Fry in batches 2–3 mins per side until golden.
Use slotted spoon and drain on paper towels.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition