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Southern Fried Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Southern American

Description

This Southern Fried Squash recipe offers a crispy, flavorful twist on classic summer squash. Coated in a seasoned flour and cornmeal mixture, then fried to a golden brown, the squash slices turn out perfectly crunchy on the outside while tender inside. Ideal as a side dish or snack, this quick 24-minute recipe uses simple ingredients and a straightforward frying method to achieve authentic Southern comfort food at home.

Ingredients

Squash

  • 1 pound yellow squash (about 2 large)

Breading Mixture

  • 1 cup all-purpose flour
  • 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
  • 1 tablespoon flour

For Frying

  • Oil, for frying (about 1/2 inch depth in skillet)

Instructions

  1. Slice the squash: Slice 1 pound of yellow squash into 1/4-inch thick rounds. Using a mandolin can help ensure even slices. Set aside.
  2. Prepare the breading mix: In a medium shallow bowl, combine 1 cup all-purpose flour, 2 tablespoons yellow cornmeal, 2 teaspoons seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well to create a seasoned coating.
  3. Mix the wet ingredients: In another medium shallow bowl, whisk together 1/2 cup buttermilk, 1 large well-beaten egg, and 1 tablespoon flour until smooth.
  4. Dip the squash: Take each squash slice and dip it into the buttermilk mixture, allowing excess to drip off back into the bowl.
  5. Coat with breading: Coat the dipped squash slices thoroughly with the flour mixture, shaking off any excess. Place coated slices on a plate or work as you go.
  6. Heat oil: In a heavy-bottomed skillet (preferably cast iron), heat about 1/2 inch of oil to 350°F (175°C) for frying.
  7. Fry the squash: Carefully add squash slices in batches to the hot oil. Fry until golden and crispy on both sides, about 4 minutes total, flipping occasionally. Avoid overcrowding the pan.
  8. Drain excess oil: Remove fried squash using a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
  9. Keep crisp: Transfer the squash to a wire rack set over a sheet tray to maintain crispiness while you fry remaining batches.
  10. Serve: Repeat the dipping and frying process until all slices are cooked. Serve hot and enjoy your crispy Southern Fried Squash.

Notes

  • Use a cast iron skillet for even heating and better frying results.
  • Maintain oil temperature at 350°F to avoid greasy squash and ensure crunch.
  • Avoid overcrowding the pan to keep the oil temperature stable and the coating crispy.
  • You can substitute yellow squash with zucchini if preferred.
  • Serve immediately for best crispness; leftovers can be reheated in a single layer in the oven.

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