Southern Yellow Fried Squash Recipe (2024)

Sliced thin and dipped in buttermilk and a corn meal mixture, this Fried Squash is perfect with any meal. Side dish, appetizer, or snack; serve them up with your favorite sauce, and you’re set!

Fried Squash is one of my ultimate guilty pleasures. I always, ALWAYS, order it when we are at some of our favorite bbq or southern restaurants.

They are sometimes cut into stick form and then fried, but I like them the best in slices as we have done in our recipe.

They come out more crispy to me, which is one of the elements making this dish so yummy. It’s just the best way, in my opinion.

I see it often served as an appetizer, but I think it’s the perfect side dish. Either way, it’s by far my favorite yellow squash recipe to make.

Also known as yellow crookneck squash, they are easily grown in a backyard garden and used in a lot of great recipes.

That’s why we often make this dish in the summer months. I just can’t get enough of this beautiful yellow squash.

Looking for the best Southern Fried Squash Recipe? You have come to the right place; scroll down for the recipe and tips.

Some of our other favorite fried recipes we have on our site include: Southwest Egg Rolls, Tempura Veggies, and Homemade Potato Chips.

WHY THIS RECIPE WORKS:

1. Made with simple ingredients and makes a delicious side dish, appetizer, or snack.
2. Each batch fries up in only 4 minutes.
3. Easily customize with your favorite spices and dipping sauces.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

• Yellow summer squash
• All-purpose flour
• Yellow cornmeal
• Seasoned salt
• Black pepper
• Garlic powder
• Onion powder
• Buttermilk
• Large egg, well beaten
• Vegetable Oil for frying (peanut oil and canola oil will work too)

HOW TO MAKE FRIED SQUASH:

1. Slice the fresh squash into rounds about 1/4th of an inch thick, I like to use a mandolin for this if available and set it aside.
2. In a medium-sized shallow dish, stir together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder.
3. In a second medium-sized shallow bowl, whisk together the buttermilk, egg, and 1 tablespoon of the flour mixture.
4. Heat about ½ inch of oil in a heavy bottom cast iron skillet until the temperature reaches 350 degrees f.

5. Take a round of squash and dip it in the egg mixture; let the excess drip back into the bowl.
6. Place it into the flour mixture and coat it on both sides. Shake off the excess flour.
7. Carefully add breaded squash slices to the hot oil, and fry until lightly golden brown on both sides, flipping a few times to brown evenly, about 4 minutes total.
8. Place it on paper towels to absorb excess oil, then immediately place it on a wire rack over a baking sheet in a single layer.
9. Repeat with all of the squash in small batches. Serve with your favorite dipping sauce.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT KIND OF SQUASH IS THE BEST FOR FRYING?

The best varieties of squash for frying are yellow squash, like our recipe today, zucchini, or acorn squash.

Zucchini fries are also fantastic made with this recipe.

WHAT KIND OF OIL SHOULD I USE FOR FRYING?

I like to use peanut oil when frying, it has a high smoke point and I think it doesn’t stink up the house as much.

Stick to oils that have a high smoke point like vegetable or canola if you don’t have peanut oil.

WHAT DIPPING SAUCE IS GOOD WITH FRIED SQUASH?

My favorite dipping sauce is ranch. But, here are some other yummy ideas:

• Spicy Sriracha Mayo
• Cajun Ranch
• Comeback Sauce

WHAT ARE SOME TIPS FOR MAKING FRIED SQUASH CRISPY?

• Do not overcrowd the pan when frying squash.This will lower the temperature of the oil and make the squash soggy.
• Remove the squash from the pan as soon as it is cooked through.Overcooking will make the squash mushy.
• Serve the fried squash immediately.It will not be as crispy if it is allowed to cool.

CAN I USE A DIFFERENT SEASONING?

Of course, we kept ours simple, but you can add to it if you like. I suggest:

• Cayenne pepper
• Cajun seasoning
• BBQ seasoning
• Creole seasoning
• Blackening seasoning like the homemade one on our Blackened Shrimp

HOW TO STORE:

Store leftovers in an airtight container in the fridge for up to 3 days. Place back into a fryer or in the oven on a wire rack over a sheet tray to reheat.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.

Looking for a classic southern dish to serve up? Try this Fried Squash – with a delicious seasoned cornmeal mixture, these are not lacking in flavor!

If you’ve tried this FRIED SQUASH, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!