Southern Fried Squash Recipe

Enjoy this Southern Fried Squash Recipe that's pan fried to golden perfection with a crispy and crunchy batter! It's made with yellow crookneck squash that tastes amazing straight from the garden, grocery store, or farmer's market.

Recipe Highlights

In the south, you'll often find fried yellow squash on the dinner table alongside heirloom tomatoes, green beans, and roasted potatoes. Yellow squash pops up in every summer garden because it's fun and easy to grow. It's one of our favorite things to serve with burgers, salads and an egg salad sandwich.

This classic southern dish is made the old fashioned way by dredging yellow summer squash patties in a corn meal and flour mixture, then frying it in a regular or cast iron skillet. (ad) Squash slices are dipped in buttermilk, then breaded by hand to create the perfect crunch!

There's nothing like a southern supper made with a mess of pan fried squash and fresh veggies. It's quick, easy and delicious as a side dish with fried chicken or as an appetizer dipped in tangy ranch or blue cheese dressing.

Ingredients

This is a simple recipe when using White Lily Buttermilk Cornmeal Mix. (ad) With only a few ingredients, you'll be enjoying this classic southern dish in no time at all!

• yellow squash - choose firm squash with very few blemishes
• buttermilk - use either whole fat or the low fat version
• cornmeal mix - pre-mixed cornmeal and flour combination
• garlic salt with parsley - found in the spice aisle in the grocery store
• vegetable or canola oil - use an oil with a high smoke point for best results
• sea salt - the larger granules of salt add intense flavor
• black pepper - a favorite spice in the south!

Quantities are listed in the recipe card.

Equipment

• large skillet
• small and large mixing bowls
• wire rack
• large fork

How to Make Southern Fried Squash

1 - Wash fresh squash, then slice into ¼ inch slices (round circles).

2 - Create a dredging station. Pour buttermilk in a bowl and add a sprinkle of garlic salt. Add cornmeal mixture to a shallow dish and mix in garlic salt.

3 - Dredge squash rounds into buttermilk, then cornmeal mix. Set aside on a baking sheet or in a separate bowl.

4 - Pour vegetable oil in a skillet until it covers the bottom of the pan in a thin layer. Set temperature to medium heat. When oil temperature is hot, (about 325 degrees), add battered squash rounds one at a time until the bottom of the skillet is covered.

5 - Fry 3 to 5 minutes on one side, then flip over with a fork and fry a few minutes on the other side until golden brown. Watch out for hot oil splatters!

6 - Remove squash from skillet with a slotted spoon and drain on a paper towels or a wire rack. Sprinkle sea salt and pepper on top. Serve hot. Repeat process in small batches.

Top Tips

• For best results, organize your dredging bowls ahead of time and things will go more smoothly.
• Dredge all of your squash rounds before heating oil in the skillet. If you heat the oil first, it may burn before you finish the dredging process.
• Use a shallow pan of oil instead of filling it to the top. ¼ inch of oil will usually be enough at first, but you might need to add more later as you fry each batch.
• Each squash produces enough rounds for one skillet. Plan on frying a small batch for each squash you slice.
• Cook rounds in a single layer and fry in small batches to avoid clumping together.
• Use oils with a high smoking point to avoid harmful compounds.

What to Serve with Fried Squash

Serve this southern fried squash recipe with barbecued meats like smoked chicken legs and smoked meatloaf. Or, try it with pork tenderloin made in a dutch oven. It also tastes great when paired with homemade macaroni salad, southern collard greens, crispy fried okra and fresh corn pudding.

I love it alongside a big bowl of yellow eye beans and creamy coleslaw. Now, that's some good eating right there!

For a delicious appetizer, serve squash patties with Sassy Ranch or Blue Cheese Dip as a dipping sauce. I promise those little nuggets will be gone in a flash!

More Southern Recipes

If you love this southern fried squash recipe, try my other dishes that are sure to please...

• The Best Squash Casserole
• Southern Fried Green Tomatoes
• Easy Southern Cornbread
• Buttermilk Drop Biscuits
• Southern Tomato Pie
• Caramelized Brussels Sprouts
• Cranberry Pecan Chicken Salad
• Southern Pan Fried Okra

Recipe Card

Southern Fried Squash Recipe

Enjoy this Southern Fried Squash Recipe that's pan fried to golden perfection with a crisp and crunchy batter. It's the best you'll ever taste!

5 from 10 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

ServingsServings: 8

Calories: 325kcal

Author: Debi Morgan | Quiche My Grits

*See notes in blog post for detailed tips, photos and instructions.

Equipment

• mixing bowls
• cast iron skillet
• slotted spoon

Ingredients

FRIED SQUASH

• ▢ 3 medium yellow squash (sliced into ¼ inch circles)
• ▢ 1 cup buttermilk
• ▢ 2 cups cornmeal mix (White Lily brand)
• ▢ 1 teaspoon garlic salt with parsley (and a dash for buttermilk)
• ▢ 1 cup vegetable oil
• ▢ salt and pepper to taste

SASSY RANCH DIP

• ▢ 1 cup ranch dressing
• ▢ ½ teaspoon Texas Pete Dry Dust Seasoning (ad)
• ▢ sprinkle of dried parsley flakes

Instructions

FRIED SQUASH

• Wash squash well, then slice into ¼ inch round circles. 
• Create a dredging station with a bowl of buttermilk and a bowl of cornmeal mix. Add a dash of garlic salt to the buttermilk and a teaspoon to the cornmeal mix.
• Dredge squash into buttermilk, then cornmeal. Repeat until all squash rounds are battered. Set aside in a bowl or on a plate.
• Place oil in a skillet to cover the bottom. Turn heat to medium. When oil is hot (325 degrees), add battered squash in a single layer until the bottom of the skillet is covered.
• Fry squash 3 to 5 minutes on one side, then flip over with a fork and fry a few minutes on the other side until golden brown. 
• Remove squash from skillet and drain on a wire rack or paper towels. Sprinkle with salt and pepper.
• Repeat process in small batches. Each squash that is sliced equals one batch, so if using 3 squash, you will have 3 batches. 

SASSY RANCH DIP

• Mix all ingredients together and serve alongside fried squash as a dip if desired.

Notes

• This is an egg-free recipe. 
• Dredge all of your squash rounds before heating oil in the skillet. If you heat the oil first, it may burn before you finish the dredging process.
• Use a shallow pan of oil instead of filling it to the top. ¼ inch of oil will usually be enough at first, but you might need to add more later as you fry each batch.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a sheet pan or cookie sheet in a 350 degree oven and heat until crispy (about 10 minutes).
• Freeze squash before or after it has been fried by placing rounds on a sheet pan and freezing until solid. Transfer rounds to an airtight container or freezer bags. Freeze up to 3 months.

Nutrition

Calories: 325kcal | Carbohydrates: 35g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Sodium: 884mg | Potassium: 321mg | Fiber: 3g | Sugar: 3g | Vitamin C: 12mg | Calcium: 173mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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