Fried Squash Recipe
Tender yellow squash rounds, lightly coated in a seasoned cornmeal mixture then flash-fried! Fried yellow squash is a classic Southern side dish or snack, uses a few simple ingredients and is ready in a flash.
This classic recipe is ready in minutes! Pair your fried yellow summer squash with a classic Southern meatloaf with old fashioned tomato sauce, purple hull peas, fried catfish and some stewed okra and tomatoes and you’ve got yourself a full-blown Southern meal! You can use this same technique to make restaurant quality fried okra!
How to prevent the breading from coming off
A few simple tips to prevent the breading from coming off of the squash-
- Yellow squash are inherently watery so, before you begin, pat dry the sliced squash rounds with a paper towel to remove excess moisture
- Coat the sliced rounds well in both the egg and cornmeal mixture
- Use hot oil-the temperature of the oil should be 350°F-375°F; below 350°F, the oil is too cold and will fall off; above 375°F, the oil is too hot and the cornmeal batter will burn
Ingredients for fried squash
1 pound of yellow squash, 2 eggs, frying oil, plain yellow cornmeal (not self rising cornmeal), garlic and onion powder, a little salt pepper and paprika (optional).
Common Mistakes
- Overcrowding the skillet – work in small batches
- The amount of oil – this depends upon the size of your skillet and the amount of squash you’re cooking. You want about 1/2 ” inch of oil in the skillet.
- Oil temperature -ideal frying temperature is 350°F – 375°F
- The breading falls off – the squash slices must be very dry before coating them with the batter; to ensure the batter stays on, pat the squash rounds with a paper towel first.
- Using an accurate thermometer to test the oil temperature.
- Use a slotted spoon to remove the fried squash from the hot oil and drain on paper towel
How to fry squash
Do the quick and easy prep work first! It makes fried squash a quick and easy recipe!
- Set up dredging station with lightly beaten egg in a shallow bowl; in a second bowl, (a flat bowl or pie dish) combine the seasoned cornmeal, onion powder, garlic powder, paprika, salt and pepper. Add a dash of cayenne if you want spicy Southern fried yellow squash.
- Slice the fresh squash into 1/4″ inch slices (do not remove the skin); pat dry with a paper towel
- On the stove top, heat oil in heavy-bottom skillet (I use a cast iron skillet) on medium high heat. I recommend a high heat oil like canola oil or vegetable oil. Olive oil doesn’t tolerate high heat very well.
- (Note: the amount of frying oil you use will depend upon the size of your skillet; you want the oil to be about 1/2″ inch in the frying pan)
Dredge the thinly sliced squash in the lightly beaten egg, then in the seasoned cornmeal; place the cornmeal-coated squash in the hot oil in a single layer; cook 3 minutes, flip squash, cook another minute until light golden brown then drain on paper towels or a wire rack to remove any excess oil.
How to select the best yellow squash
- Look for a small to medium sized squash with few blemishes on the flesh – they have less mature seeds and less water than larger squash
- Color – choose a deep colored, small squash
Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes.
Make ahead and storage
Store fresh squash in the refrigerator loosely in plastic wrap in the refrigerator vegetable bin.
If you want to make fried yellow squash ahead of time, just fry it according to the recipe directions, then let it cool; store in the fridge in an airtight container until ready to serve (up to 3 days.)
To reheat, set oven to 400ºF, place cooked squash in a single layer 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.
Serving Suggestions
Serve these delicious Southern fried 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.
If you want to make fried yellow squash “fancy,” garnish it with a little shredded parmesan cheese right after it comes out of the pan!
This is a great Southern classic recipe and a great way to get some fresh summer vegetables in your family’s diet!
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!
More Southern recipes
- How to Season and Cook Purple Hull Peas
- Fried Eggplant
- Salmon Croquettes
- Salisbury Steak with Brown Gravy
- Authentic Bruschetta
- Broccoli Crunch Summer Salad
- Cream Style Corn
- Sauteed Yellow Squash and Onions
- Restaurant-quality Fried Catfish
- Southern Fried Okra
- Easy Pan Fried Pork Chops
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Southern Fried Squash Recipe
Ingredients
- 2 medium yellow squash sliced into ⅛ – ¼" inch rounds
- ¼ cup oil (See Recipe Notes) canola, corn or vegetable
- 2 large eggs lightly beaten
- 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
Instructions
- 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); See Recipe Notes1 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 (See Recipe Notes)
- 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 on paper towel to drain; serve and enjoy
