If you’re craving that crispy, comforting taste that perfectly captures the heart of Southern cooking, this Southern Style Fried Squash Recipe is about to become your new go-to. Tender yellow squash slices get a beautifully seasoned cornmeal and flour coating that fries up golden and crunchy on the outside, while staying delightfully soft inside. The combination of buttermilk and spices adds a lovely tang and depth that makes every bite irresistible. It’s a simple, soulful dish that brings classic Southern flavors right to your kitchen with ease.
Ingredients You’ll Need
Gathering the right ingredients for this Southern Style Fried Squash Recipe is surprisingly straightforward. Each one plays an important role, from creating that crisp crust to bringing balanced seasoning that elevates the natural sweetness of the squash.
- Yellow squash (1 pound): The star of the show; its mild flavor and tender texture work perfectly when fried.
- All-purpose flour (1 cup, divided): Provides the base for the coating, helping it stick and crisp beautifully.
- Yellow cornmeal (2 tablespoons): Adds a subtle crunch and a hint of sweetness that’s signature to Southern fried dishes.
- Seasoned salt (2 teaspoons): Boosts flavor with a blend of salty, savory notes.
- Black pepper (1/2 teaspoon): Gives a gentle kick to balance the seasoning.
- Garlic powder (1/4 teaspoon): Adds a mild pungency enhancing the overall depth.
- Onion powder (1/4 teaspoon): Brings a mellow, sweet onion flavor without overpowering the squash.
- Buttermilk (1/2 cup): Tenderizes the squash slices and helps the coating adhere perfectly.
- Large egg (1, well beaten): Binds the buttermilk and coating together for a flawless crust.
- Oil for frying: Choose a neutral oil with a high smoke point like vegetable or canola for that perfect golden fry.
How to Make Southern Style Fried Squash Recipe
Step 1: Slice the Squash
Start by slicing your yellow squash into rounds about a quarter-inch thick. If you have a mandolin, it’s a great tool to get perfectly even slices that cook uniformly. Set these aside while you prepare your coatings.
Step 2: Mix the Dry Coating
In a medium shallow bowl, whisk together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder. This creates a flavorful, textural coating that crisps up beautifully when fried.
Step 3: Prepare the Wet Batter
In another shallow bowl, combine the buttermilk, beaten egg, and a tablespoon of the flour mixture from your dry coating. This helps the coating stick to your squash slices and adds richness to each bite.
Step 4: Heat the Oil
Pour about half an inch of oil into a heavy bottom skillet and heat to 350°F. Maintaining this temperature ensures your squash fries quickly and evenly, developing a crispy exterior without absorbing too much oil.
Step 5: Coat the Squash
Dip a slice of squash into the buttermilk mixture, allowing excess to drip back into the bowl. Then, dredge it in the flour mixture, coating both sides well. Give it a little shake to remove excess flour so the crust isn’t heavy.
Step 6: Fry to Golden Perfection
Carefully place the coated squash slice into the hot oil. Fry for about 4 minutes total, flipping a few times so both sides become evenly golden and crispy. Work in batches to avoid crowding the pan, which can lower the oil temperature.
Step 7: Drain and Cool
Transfer fried squash to a paper towel-lined plate initially to soak up extra oil, then move to a wire rack set over a sheet tray to keep the coating crisp as they cool. Repeat with the remaining slices until all are cooked to golden perfection.
How to Serve Southern Style Fried Squash Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a fresh pop of color and brightness. A wedge of lemon on the side can provide a zesty finish that complements the fried squash beautifully.
Side Dishes
This Southern Style Fried Squash Recipe pairs perfectly with classic Southern favorites like creamy mashed potatoes, tangy coleslaw, or slow-cooked pulled pork. For a lighter option, a crisp green salad balances the richness well.
Creative Ways to Present
For gatherings, try stacking the fried squash on a platter with a drizzle of spicy ranch or homemade comeback sauce. Serving alongside corn on the cob or baked beans can make for a colorful and inviting Southern-inspired feast.
Make Ahead and Storage
Storing Leftovers
Keep your leftover fried squash in an airtight container in the refrigerator for up to 3 days. Reheating properly is key to maintaining that crispy texture, so avoid leaving them out at room temperature for long.
Freezing
You can freeze fried squash by laying the cooled pieces in a single layer on a baking sheet and freezing until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for about 1 month, perfect for quick snacks later.
Reheating
To reheat, use an oven or air fryer at 350°F for about 8-10 minutes to bring back the crispiness without making them soggy. Microwaving is not recommended, as it softens the coating and loses that irresistible crunch.
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini works just as well and will fry up with that same tender interior and crispy exterior. The subtle flavor difference is delicious and equally satisfying.
Do I have to use buttermilk in this recipe?
Buttermilk adds a slightly tangy flavor and helps tenderize the squash, but if you don’t have any, you can substitute with plain yogurt thinned with a little milk or regular milk mixed with a splash of lemon juice.
What oil is best for frying the squash?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to avoid burning and to get that perfectly golden crust without any off-flavors.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free cornmeal. Make sure all your seasonings are also gluten-free for a safe and tasty alternative.
How do I know when the oil is hot enough for frying?
You want the oil around 350°F. If you don’t have a thermometer, test by dropping a small pinch of the flour mixture into the oil; it should sizzle immediately and float to the top without browning too fast.
Final Thoughts
This Southern Style Fried Squash Recipe is one of those dishes that’s incredibly simple yet so deeply satisfying. It’s golden, crispy, and bursting with comforting flavors that feel like a warm hug from the South. Whether you’re new to frying or a seasoned pro, I truly hope you give this recipe a try and enjoy every crunchy, tender bite as much as I do!
PrintSouthern Style Fried Squash Recipe
This Southern Style Fried Squash recipe features tender yellow squash rounds coated in a seasoned flour and cornmeal mixture, dipped in a flavorful buttermilk and egg wash, then fried to a golden crisp. Perfect as a crunchy side dish or snack with a homestyle southern flair.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
Squash
- 1 pound yellow squash
Breading
- 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
Wet Mixture
- 1/2 cup buttermilk
- 1 large egg, well beaten
For Frying
- Oil for frying (about 1/2 inch depth in skillet)
Instructions
- Slice the Squash: Slice the yellow squash into rounds about 1/4 inch thick, preferably using a mandolin for uniformity. Set the sliced squash aside.
- Prepare Dry Breading Mix: In a medium shallow bowl, combine 1 cup all-purpose flour (reserve 1 tablespoon for wet mix), 2 tablespoons cornmeal, 2 teaspoons seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Stir well to mix the spices thoroughly.
- Prepare Wet Mixture: In another medium shallow bowl, whisk together 1/2 cup buttermilk, 1 large well-beaten egg, and 1 tablespoon of the flour mixture. This helps the breading adhere better to the squash.
- Heat Oil: Pour about 1/2 inch of oil into a heavy bottom skillet and heat it over medium-high heat until it reaches 350°F. Use a thermometer to check the temperature for accurate frying.
- Dip Squash in Wet Mixture: Take each squash slice and dip it into the buttermilk and egg mixture, letting excess drip back into the bowl.
- Coat with Dry Mixture: Dredge the wet squash pieces in the flour and cornmeal mixture, coating both sides well. Shake off any excess flour to prevent clumping during frying.
- Fry the Squash: Carefully place the coated squash slices into the hot oil. Fry, flipping occasionally, until golden and crispy on both sides, about 4 minutes in total per batch.
- Drain Excess Oil: Remove the fried squash with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Then transfer to a wire rack set over a sheet tray to keep them crispy while frying remaining batches.
- Repeat: Continue dipping, breading, and frying the remaining squash slices in batches until all are cooked and golden brown.
Notes
- Use a mandolin slicer for uniform squash rounds to ensure even cooking.
- Maintain oil temperature at 350°F for perfect crispiness and to avoid greasy fried squash.
- Use a wire rack over a sheet tray instead of paper towels alone to keep fried squash crispy longer.
- Seasoned salt includes salt and optional additional spices; adjust salt as needed if using plain salt.
- Serve immediately for best texture but can be kept warm in a low oven if needed.
