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. She was patient and steady, slicing, dipping, and lightly dusting each round of squash, frying each piece until it was the perfect golden color.
Why I’ll Never Get Tired of Fried Squash
Fried squash has always been one of my favorite Southern classics, and honestly, I think it’s one of the best things you can eat! I love that this simple cooking method works just as well with yellow squash, summer squash, green tomatoes, or even zucchini.
With just a few fresh ingredients and a little patience, you’ll have a plate of crispy goodness that feels like home.
Let’s cook!
Serve Fried Squash as a Side Dish or Appetizer!
Fried squash makes a great side for just about any Southern meal, but it also shines as an appetizer. I love serving it with a little something for dipping—my Spicy Mayo or Homemade Honey Mustard Sauce are both perfect matches!
The Secret to Crispy Fried Squash Every Time
The secret to keeping your fried squash crispy is all about the prep and the skillet. First, slice and pat the squash completely dry—moisture is the enemy of a crunchy crust. Next, make sure your oil is hot enough before adding the squash. I like to test it by dropping in a pinch of cornmeal; if it sizzles right away, you’re good to go. Finally, don’t overcrowd the pan! Give each slice room to cook so the coating stays golden, rather than becoming soggy.
Ingredients & Why They Work
- Yellow Squash – Fresh and tender, it’s the star of this Southern classic.
- Buttermilk – Adds tang and helps the coating stick.
- Eggs – Works with buttermilk to bind the breading.
- Cornmeal – Brings that crisp, crunchy texture we love.
- Flour – Lightens the coating so it’s not too heavy.
- Vegetable Oil – Perfect for frying with a high smoke point.
- House Seasoning – My favorite blend of salt, pepper, and garlic for flavor.
- Red Pepper Flakes or Cayenne (optional) – A little heat if you like a kick.
How To Make Crispy Fried Squash
- Wash and slice squash into rounds.
- Whisk buttermilk and eggs, add squash, and soak 30 minutes.
- Drain, dredge in seasoned flour mixture.
- Fry in hot oil in a cast-iron skillet until golden.
- Drain on rack or paper towels, sprinkle with salt and pepper flakes, and serve.
How to Make Fried Squash in the Air Fryer
If you want that crispy crunch without the extra oil, the air fryer is your friend! Coat the squash slices just like you would for the skillet, then give them a light spray of oil. Arrange them in a single layer in the basket—no stacking—and air fry at 375°F for 8–10 minutes, flipping halfway through. They’ll come out golden and crisp with a fraction of the oil.
Tip: Work in batches so the slices don’t overlap. That’s the secret to keeping them crunchy!
Craving More? Try These Squash Recipes
Ingredients
- 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
Instructions
- Wash and dry squash. Slice into round about â…›″ 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.
Notes
- Cook squash in batches. Add more oil if necessary.
- Add addition salt and pepper while squash is still hot.
- 8 tablespoons kosher salt
- 3 tablespoon pepper
- 2 teaspoons garlic powder
- 2 tablespoons paprika
- Measure out ingredients and place in a small bowl. Mix together. Store in covered container.
- 1 cup mayonnaise
- 3 tablespoons Sriracha hot chili sauce
- ¼ teaspoon chili powder
- Add all ingredients to a small bowl. Whisk together. Serve immediately or store in an airtight container in the refrigerator.
Nutrition
I just know you’re going to love this Southern Fried Yellow Squash recipe! If you make it, please come back and leave a star rating and a comment below.
Serving Ideas You’ll Love
When I make fried squash, I love to turn it into a full Southern spread with a few easy favorites on the side. I season the squash with my house seasoning, then pair it with sheet pan ranch chicken, fresh tomato cucumber salad, and cornbread muffins to round everything out with that warm, comforting touch that’s perfect for soaking up every bite.
Frequently Asked Questions (FAQs)
Vegetable oil, canola oil, and peanut oil are all excellent choices because they have a high smoke point and a neutral flavor that won’t overpower the delicate taste of the squash.
Absolutely! Zucchini works beautifully in this recipe. Just slice it the same way you would the yellow squash and follow the instructions.
Yellow cornmeal is traditional for Southern Fried Squash. You can use fine or medium grind, depending on your preference for texture. Some folks even use a cornmeal mix, which is a combination of cornmeal and flour, for an even easier batter.
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend, and you’re good to go. The cornmeal is naturally gluten-free, so with that one simple change, you can enjoy crispy fried squash without any gluten worries.
Let the squash cool completely, then store it in an airtight container in the refrigerator for up to 2 days. For best results, reheat in an air fryer or 400°F oven to bring back the crispiness—avoid the microwave if you can!
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I almost ate the whole pan! And I love serving the squash with the spicy dip. So so good. Thank you!
Spicy dip is a great way to enjoy fried squash! Thanks for the great review! ~Donya
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!
XO,
~Donya
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.
XO,
~Donya
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.
XO,
~Donya