Southern Fried Squash

Crispy fried squash slices on white plate with creamy dipping sauce and red pepper flakes garnish

5 from 4 reviews

Golden, crispy fried squash is a true Southern favorite! Made with fresh summer squash and a light cornmeal coating, this easy recipe is perfect as a side dish or appetizer—and ready in minutes.

Prep Time30

Total Time34

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 490kcal

Author: Donya Mullins

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 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.

Notes

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 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.

Spicy Mayo Sauce

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