Southern Style Fried Squash

This recipe for Southern Style Fried Squash features a golden brown crust around tender sweet slices of yellow squash. Made with yellow cornmeal, buttermilk and a few seasonings you’re going to love this easy fried squash!

Yellow Squash or Cookneck Squash has always been one of my favorite vegetables. I especially love it in the summer the it’s fresh from the garden. There are so many ways to prepare Yellow Squash you can roast it in the oven like this Garlic Parmesan Squash and Zucchini. You can also sauté it on the stovetop like with this Skillet Squash. 

Of course squash isn’t the only summer garden vegetable I’m crazy about. If you’re looking for a way to cook zucchini then you’ll love my recipe for Sautéed Zucchini and Corn. Also don’t miss my recipe for Fried Green Tomatoes. If you have fresh green beans you’ll love this recipe for Easy Skillet Green Beans. 

How to make Fried Yellow Squash:

(Scroll down for full recipe)

Ingredients:

• Yellow Squash
• All-Purpose Flour
• Yellow Cornmeal
• Seasoned Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• Buttermilk
• Egg
• Vegetable Oil for frying

Special Equipment: 

• Large Heavy Skillet or Deep Fryer
• Wire Cooling Rack over Sheet Pan 

Directions:

1. Slice the squash into rounds about 1/4th of an inch thick. If you have a mandolin it can make this job much easier. Once you’ve sliced the squash set it aside.
2. In a medium-sized shallow bowl, stir together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder. In a second medium-sized shallow bowl, whisk together the buttermilk, egg, and 1 tablespoon of the flour mixture.
3. Heat about ½ inch of vegetable oil in a heavy bottom skillet until it reaches 350°F. 
4. Take a round of squash and dip it in the buttermilk mixture, let the excess drip back into the bowl.
5. Place it into the flour mixture and coat it on both sides. Shake off the excess flour.
6. Carefully add it to the hot oil, and fry until lightly golden on both sides. You will need to  flip the squash a few times so it will brown evenly. This should take about 4 minutes.
7. Place it on a paper towel-lined plate to absorb any excess oil, then immediately place it on a wire rack over a sheet tray.
8. Repeat steps 7 and 8 in batches with remaining sliced squash.

How to pick the best squash for frying:

Color: The skin of the squash should yellow but not golden and slightly shiny. 

Size: Pick a small to medium sized squash that feels heavy for its size. Make sure the stem is on the squash and that it is firmly in place.

Texture: The skin of the squash should be firm and brightly colored but not glossy. Avoid buying squash that has large blemishes, scars or soft spots. 

How to prevent Fried Squash from becoming soggy:

Size matters: Slice all the squash to an equal thickness, 1/4 inch thick, if you cut the squash too thick the outside edges will start to burn before the middle of the squash is fried. 

Don’t overcrowd the pan: Give the squash room to cook. You will most likely have more squash rounds that can fit in the pan. Adding too many slices of squash to the pan at once will lower the temperature of the oil and lead to uneven cooking. This can leave you with soggy fried squash, no one want that! 

Don’t skip the last step: When the squash is done frying remove it immediately from the oil and transfer it to a plate lined with a paper towel. Allow the excess oil to drain onto the paper towel. Then transfer the fried squash from the plate a sheet pan with cooling rack. Repeat for each batch of squash.

Variations and Substitutions:

Swap for zucchini: This recipe will make great fried zucchini chips. Add some marina sauce for dipping and you have a great appetizer. 

Add some spice: add a pinch (or two) of cayenne pepper to the dry ingredients mixture or a few dashes of hot sauce to the buttermilk mixture and follow the instructions as stated. 

Choose the right oil: I used vegetables oil but you could use canola oil or peanut oil if you prefer.

Notes and Tips: 

Go for light golden brown: I prefer to fry squash on the lighter side of golden brown. Keep the squash on lighter side golden brown heels prevent burning as these go from light golden brown to burnt very quickly.

Slicing squash: You will want slice the squash on the thinner side, around a 1/4 inch thick. If you have a mandolin slicer this is the prefect time to use it. Use caution if you’re using a mandolin they are very sharp and you can cut yourself easily. I recommend using cut proof gloves. I have a pair I purchased on Amazon. 

Storage: 

Refrigerator: Store leftover fried squash in a air tight container for up to 5 days. 

Reheating; To reheat place the squash on a sheet pan with a wire rack or a sheet pan line with parchment paper and place in a 350°F oven until heated through. I do not recommend reheating in a microwave as the squash will become soggy.

Looking for a few more Southern Style Dishes? You’ll love these!

Southern Style Skillet Corn

Southern Style Mashed Potatoes 

Southern Style Green Beans

Southern Style Fried Okra

Southern Style Hush Puppies

Happy Cooking Y’all! 

Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!

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Southern Style Fried Squash

This recipe for Southern Style Fried Squash features a golden brown crust around tender sweet slices of yellow squash. Made with yellow cornmeal, buttermilk and a few seasonings you’re going to love this easy fried squash!

Course Side Dish

Cuisine American, Southern

Keyword Fried Squash, Fried Yellow Squash, Southern Recipe Favorites, Southern Style Fried Squash

Prep Time 20 minutes

Cook Time 4 minutes

Servings 4 servings

Calories 187 kcal

Ingredients

• 1 pound yellow squash
• 1 cup all-purpose flour divided
• 2 tablespoons yellow cornmeal
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup buttermilk
• 1 large egg well beaten
• oil for frying

Instructions

1. Slice the squash into rounds about 1/4th of an inch thick, I like to use a mandolin for this if available and set it aside.
2. In a medium-sized shallow bowl, stir together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder.
3. In a second medium-sized shallow bowl, whisk together the buttermilk, egg, and 1 tablespoon of the flour mixture.
4. Heat about ½ inch of oil in a heavy bottom skillet until it reaches 350°F.
5. Take a round of squash and dip it in the buttermilk mixture, let the excess drip back into the bowl.
6. Place it into the flour mixture and coat it on both sides. Shake off the excess flour.
7. Carefully add it to the hot oil, and fry until lightly golden on both sides, flipping a few times to brown evenly, about 4 minutes total.
8. Place it on a paper towel-lined plate to absorb any excess oil, then immediately place it on a wire rack over a sheet tray.
9. Repeat steps 7 and 8 in batches with remaining sliced squash.

Nutrition Facts

Southern Style Fried Squash

Amount Per Serving (1 serving)

Calories 187 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 44mg15%

Sodium 1213mg53%

Potassium 409mg12%

Carbohydrates 33g11%

Fiber 3g13%

Sugar 4g4%

Protein 8g16%

Vitamin A 337IU7%

Vitamin C 19mg23%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.