Fried Yellow Squash is an easy and delicious side, snack or appetizer!
Crisp rounds of this tasty summer vegetable are ready in minutes and go well with ranch-style dressing or honey mustard dip!
Yellow squash, also known as Summer or Crookneck squash, is available year round, despite the name. It has a mild flavor which is slightly different from its cousin, zucchini.
This recipe works well with both varieties.
You'll love this recipe!
- Quick 'n Easy: lightly batter the squash with egg, then toss in seasoned cornmeal and fry!
- Semi-healthy: a healthy alternative to french fries; relatively low-fat and gluten-free (contains no flour)
- Flavorful: if you get small, young squash you'll get the best flavor
If you want to make fried yellow squash "fancy," garnish it with a little shredded parmesan right after it comes out of the pan!
Here's what you'll need:
1 pound of yellow squash, 2 eggs, frying oil, cornmeal, garlic and onion powder, salt pepper and paprika (optional)
How to make it:
Set up dredging station with lightly beaten egg in one bowl; seasoned cornmeal in the other
Slice squash into ⅛" inch rounds (do not remove the skin)
Heat oil in heavy-bottom skillet
Dredge squash in egg, then in cornmeal; place in hot oil in a single layer; cook 3 minutes, flip squash, cook another minute, then drain on paper towel.
How to select the best yellow squash
Look for a firm flesh with few blemishes; the smaller and darker yellow squash are usually the best choice.
Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes.
How to store yellow squash and zucchini:
If you buy squash in advance, store it in an open plastic bag in the vegetable bin of your fridge; do NOT wash it before storing.
Yellow squash will stay firm in the fridge for up to 3 days; zucchini will hold firm for up to 5 days.
Use an oil suitable for high heat--canola, corn or vegetable oil work well for high heat recipes.
Peanut oil and grapeseed oil also work well, but they are more expensive.
Get the oil good and hot - about 300-315ºF should do it and keep an eye on the vegetable while it's frying.
Cornmeal burns quickly, so if it starts to burn, turn the heat down.
Olive oil does not work well for high heat cooking due to its low smoke point.
Make ahead and storage:
If you want to make fried yellow squash ahead of time, just cook and drain it, then let it cool; store in the fridge until ready to serve (up to 3 days.)
To reheat, set oven to 400ºF, place cooked squash on ungreased baking sheet, and bake 10-12 minutes uncovered, until squash are warm.
I do not recommend using the microwave for reheating, as the cornmeal breading gets soggy.
Can I substitute zucchini squash?
Zucchini is a good substitute, but keep in mind, it is more dense than yellow squash and requires cooking a little longer than yellow squash.
Serve these delicious squash patties as you would any side dish, or as an appetizer or snack.
They taste even better when lightly salted or sugared, or served with a honey mustard dipping sauce.
Honey Mustard Dipping Sauce
Combine all ingredients:
- 2 tablespoons ground mustard
- 1 tablespoon honey or agave nectar
- ⅓ cup plain yogurt
- 1 teaspoon white vinegar
- pinch of salt
Fried yellow squash is typically served in the summer, but due to its abundant availability year-round, you can make this Southern side dish any time of year!
This is a great Southern summer recipe and a great way to get some vegetables in your family's diet!
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If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
- 2 medium yellow squash sliced into ⅛ - ¼" inch rounds
- ¼ cup oil canola, corn or vegetable
- 1 cup cornmeal , yellow, all-purpose
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika (optional)
- 1 teaspoon salt
- ½ tablespoon black pepper
- 2 large eggs lightly beaten
- Slice squash into thin circles (about ⅛ - ¼" inch thick)2 medium yellow squash
- Set up dredging station: 1 shallow plate with beaten egg and another shallow plate with dry ingredients (combine well)1 cup cornmeal, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon salt, 2 large eggs, ½ tablespoon black pepper
- Heat heavy-bottom skillet on medium high; add oil; bring to about 300-320ºF¼ cup oil
- Dredge squash rounds through egg mixture, then cornmeal mixture
- Working in batches, place 5-6 squash rounds into skillet with hot oil
- Cook squash 2 minutes; flip and cook another 2-4 minutes until golden brown
- Place cooked squash fritters on paper towel to drain; serve and enjoy