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Southern Style Fried Squash Recipe

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4.3 from 44 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://justsosavory.com/southern-style-fried-squash-recipe/