Beautiful, yellow squash, lightly battered and fried, is easy to make and excellent as a side dish or as an appetizer. This tender vegetable is abundant in summer, making it a classic southern dish that shows what seasonal eating is all about.
Fried squash is a dish that brings back fond memories. Ever since I can remember, during the summer months, we ate fried squash. Most of the time is was served for supper and was always on the Sunday lunch table after church. I learned how to make this dish from a true Southern cook, my Grandmother. From slicing, then dipping to lightly dusting each tender round of squash, she was patient and steady. Then, when it was time to cook in her cast iron skillet, she fried up each piece of squash until it was the perfect golden color. Again, my “Mama Swain” moved through the kitchen with an ease and confidence that was captivating. I wanted to be just like her.
After lots of practice, I can cook almost as good as Mama Swain did. I make her recipes with the same patience, care and love. There’s something so comforting having learned someone who knew how to bring out the best flavors of each dish she served. She created an atmosphere of grace in her kitchen and that’s been the most important cooking lesson I’ve ever learned.
My fried squash recipe is super easy. All you need is good ingredients and a little patience. I use my cast iron skillet with a light amount of cooking oil to achieve the perfectly cooked piece of squash. Cooking the squash this way makes for a tender center yet crunchy on the outside. I finish off with a sprinkle of salt and red pepper flakes. This Southern classic dish is most often served as a side dish at supper but I also serve it as an appetizer with my spicy mayo sauce.
However you serve it, just make sure you take your time and enjoy the process! Creating an feeling of grace in the kitchen is a tradition that deserves to be passed down from generation to generation.
- 4-6 medium yellow squash
- 1/2 cup buttermilk
- 3 large eggs
- 1 cup corn meal
- 1 cup flour
- 4 tablespoons vegetable oil
- 2 teaspoons house season salt
- red pepper flakes for finishing
- Wash and dry squash. Slice into round about 1/8" inch thick.
- In a large bowl, mix together buttermilk and eggs. Add squash and let sit for 30 minutes. Drain squash and dispose of milk mixture. Mix dry ingredients and dredge each squash piece in mixture, shaking off excess.
- In a cast iron skillet or heavy bottom pan, heat oil. Add squash rounds to cooking oil and cook until golden brown. Remove from pan to a wire rack or paper towels on a plate. While still hot, sprinkle with salt and pepper flakes.
- Served immediately as a side dish or with dipping sauce.
- - Cook squash in batches. Add more oil if necessary. - Add addition salt and pepper while squash is still hot.
- ***House Seasoning Recipe***8 tablespoons kosher salt3 tablespoon pepper2 teaspoons garlic powder2 tablespoons paprika**Measure out ingredients and place in a small bowl. Mix together. Store in covered container.
- ***Spicy Mayo Sauce***1 cup mayonnaise3 tablespoons Sriracha hot chili sauce1/4 teaspoon chili powder**Add all ingredients to a small bowl. Whisk together. Serve immediately or store in an airtight container in refrigerator.