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Beautiful yellow squash, lightly battered and fried, is an easy-to-make side dish that can double as an appetizer. Southern Fried Squash is a classic recipe using tender farmers’ market squash and is what seasonal cooking is all about!
All southern recipes have my heart, but this one has a little piece of my soul too! I learned how to make this dish from a true southern cook, my Grandmother. Slicing, dipping, and lightly dusting each round of squash, she was patient and steady, frying up each piece until it was the perfect golden color.
Beyond being a southern classic and favorite, this fried squash recipe is hands-down just one of the BEST foods ever! You can use this technique to make either fried yellow squash or summer squash, it even works well with zucchini. It’s a super easy recipe; all you need is good ingredients and a little patience.
However, you serve your squash, just make sure you take your time and enjoy the process! Creating a feeling of grace in the kitchen is a tradition that must be passed down from generation to generation.
Serve Fried Squash As A Side Dish Or Appetizer!
To serve fried squash as an appetizer, whip up my Spicy Mayo or my homemade Honey Mustard Sauce; they’re both delicious.
Ingredients To Make Fried Squash
- Yellow squash
- Vegetable oil
- House Seasoning
- Red Pepper Flakes – optional
PRO TIP: cooking this recipe in a cast iron skillet makes the squash soft and tender in the center yet deliciously crunchy on the outside.
How To Make Southern Fried Yellow Squash
- Wash and dry squash. Slice into a round about ⅛″ inch thick.
- In a large bowl, mix together buttermilk and eggs. Add squash and let sit for 30 minutes.
- Drain squash.. Mix dry ingredients and dip each squash piece in the mixture.
- In a cast iron skillet, heat oil. Cook squash rounds in cooking oil and fry until golden brown. Remove from pan to a wire rack or paper towels on a plate.
- Sprinkle with salt and pepper flakes. Serve immediately.
People Often Ask…
Sometimes fried foods can get soggy even though you’ve followed the recipe properly, so here’s my secret tip…
After you’ve sliced your squash, pat it extra dry with a paper towel, and then sprinkle with a pinch of salt to help dry the squash out! This will stop moisture from spreading into the crispy outside of the fried squash.
For this recipe, you want to ensure that the squash cooks through before the outside gets too crispy. To do this, you’ll want to cut your squash into about ⅛ of an inch thick rounds, so not super thin but not too large either.
The term ‘A Mess’ is actually a measurement; it refers to an amount that would be enough for a meal. That amount can change depending on what you’re serving. A mess of green beans is very different from a mess of squash. A mess of squash would be about four medium-sized squash.
More Squash Recipes You’ll Love…
- Squash Casserole in a Cast Iron
- Brown Butter Butternut Squash Casserole
- Roasted Butternut Squash With Bacon
- Grilled Yellow Squash with Lemon & Chive Vinaigrette
- 4-6 medium yellow squash
- ½ 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 ⅛″ 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 sauce¼ teaspoon chili powder**Add all ingredients to a small bowl. Whisk together. Serve immediately or store in an airtight container in refrigerator.
What a summer classic, and how yummy with the dip! My son in law wiill LOVE this dip!!! I’ll be making this, THIS week! thanks for sharing at our Farmers Market Week Recipe Collection for Celebrate 365
Thanks so much for your kind words!
I used to cut mine in the rounds but now I cut them length wise. I have a mandolin and it makes it quick and easy. The bonus is that you don’t have to keep turning a lot of little rounds. ?
Great tips, Jane! Thanks for sharing.
Claudine in Fort Worth, TX
Oh, YUM!! this is one of my very favorite things.. I don’t get to make it as hubby doesn’t like it, go figure. This really brings back fond memories of my Mom. She always made this for us when yellow squash was in season. Thanks for sharing.
Thank you so much Claudine for sharing. My husband doesn’t like it either but I’m all about it! Food memories stir the soul indeed.