Southern Fried Squash recipe that’s perfect for the delicious taste of summer. Fresh yellow squash sliced and dredged in milk and egg, then breaded and fried to golden, crispy perfection. This recipe is a fantastic side or appetizer that will please the entire family.😍
If you can fry green tomatoes, then surely that big bag of summer squash would be incredibly tasty done the same way. But hey, the garden’s abundance doesn’t stop there. This versatile recipe is fantastic whether you use yellow squash, zucchini, or even butternut. Oh yeah!
Amazing Southern Fried Squash
The Wampanoag Indians gave us this wonderful vegetable, but Victory Gardens in the 1950s made it famous. And anyone with yellow squash growing in the garden knows how generously these plants give.
My neighbor is always bringing me a mess of them, so this recipe has been a lifesaver. When my boy sees me walking in with that big bag, the look on his face says, “Not again.” But when I fry these babies up, he’s the first one to the table.
What You Need to Fry Squash
- Yellow Squash – The leading player in this exquisite recipe is slightly nutty and sweet. Zucchini is the ideal substitute.
- The Wash – Milk (buttermilk works, too) and egg help the coating stick while adding flavor.
- The Coating – All-purpose flour, cornmeal, and Creole seasoning create a crispy, flavorful coating that fries up amazingly. You can replace the flour with your favorite gluten-free mix if you prefer.
How to Make Southern Fried Squash
- Prep the Squash – Slice them into ⅛-¼ inch slices. Remember, even slices cook evenly. (Photo 1)
- Make the Coating – Combine your dry ingredients in a second shallow bowl. Mix well and set aside. (Photos 2-3)
- Make the Wash – Whisk the milk and egg in a shallow bowl. (Photo 4)
- Put it all Together – Dredge the squash slices in the milk and egg mixture, then in the cornmeal mixture, ensuring they are completely coated. Shake off excess cornmeal mixture from the squash, then arrange the squash slices in a single layer on a baking sheet while you get them all done. (Photos 5-6)
- Fry – While your squash slices are firming up, heat your frying oil, and fry the squash in small batches until golden brown and crisp—about 4-5 minutes, flipping halfway through for even cooking. (Photos 7-8)
- Serve – Transfer fried squash to a paper towel-lined plate to soak off excess oil, then serve with your favorite dipping sauce.
Recipe Tips
- To keep fried squash warm until ready to serve, place them in a single layer on a baking sheet in a preheated oven at 250ºF/120ºC till you’re ready.
- For perfectly crispy fried squash, don’t put too many slices in the pan all at once. That way, the oil stays hot, and the juice from the squash won’t spatter.
- Use tongs to put your squash slices in the hot oil to decrease the chance of the hot oil making a mess and burning you.
- Don’t want fried food? Air fryer squash is just as delicious without any guilt.
Make-Ahead and Storage Instructions
You can put this together a day or two ahead of time by breading your yellow squash slices and placing them on a baking sheet. Wrap them with plastic and refrigerate until ready to fry them up.
You can also fry them up and freeze them for up to three months. Freeze them on a tray in a single layer. Then when they’re frozen, store them in a freezer bag.
When ready to enjoy, take them out of the bag and straight to the oven on a baking tray. You can reheat frozen squash on a baking sheet in a preheated 300℉/150℃ oven (no need to thaw) for 10-15 minutes.
Leftover fried squash lasts in the fridge for four or five days. And it reheats super easy in a preheated 300℉/150℃ oven. Put the slices in a single layer on a baking tray and bake them for about 8 minutes or until they’re hot and crispy.
More Incredible Squash & Sweet Potato Recipes
- Slow Cooker Pumpkin Soup
- Squash Casserole
- Sweet Potato Cornbread
- Baked Acorn Squash
- Sweet Potato Pie
Southern Fried Squash
Ingredients
- 1 pound yellow squash (2-3 medium squash)
- ½ cup milk
- 1 egg
- 2 tablespoons all-purpose
- ½ cup cornmeal
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Creole Seasoning
- 2 cups oil (or more for frying)
Instructions
- Rinse and dry squash using a paper towel, then slice them into ⅛-¼ inch slices. Try to make even slices, so they cook in the same amount of time.
- Whisk the milk and egg in a shallow bowl, and set aside. In a second shallow bowl, combine all dry ingredients—flour, cornmeal, salt, pepper, and Creole seasoning. Mix well.
- Dredge the squash slices in the buttermilk and egg mixture, then in the cornmeal mixture, ensuring they are completely coated. Shake off excess cornmeal mixture from the squash, then arrange them in a single layer on a baking sheet while you get them all done. Let the squash sit for about 2-3 minutes, which will help the cornmeal mixture stick to the squash.
- Heat about half an inch of oil over medium-high heat in a large deep skillet.
- When the oil is hot (the oil will immediately form bubbles around a wooden spoon when dipped into it), place the squash in the oil using tongs. Fry the squash in small batches until golden brown and crisp—about 4-5 minutes, flipping halfway in the frying process to ensure even cooking on both sides.
- Transfer fried squash to a paper towel-lined plate to soak off excess oil. Cool for 1-2 minutes, then serve with your favorite sauce.
Notes
- To keep fried squash warm until ready to serve, place them in a single layer on a baking sheet in a preheated oven at 250ºF/120ºC till you’re ready.
- For perfectly crispy fried squash, don’t put too many slices in the pan all at once. That way, the oil stays hot, and the juice from the squash won’t spatter.
- Use tongs to put your squash slices in the hot oil to decrease the chance of the hot oil making a mess and burning you.
- Don’t want fried food? Air fryer squash is just as delicious without any guilt.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.