Fried Yellow Squash is pan fried to golden perfection with a crisp and crunchy batter. It's made with yellow crookneck squash that tastes amazing straight from the garden, grocery store, or farmer's market!
Why You'll Love It
This classic recipe is made the old fashioned way by dredging yellow summer squash in cornmeal and frying it in a skillet. Each round of squash is dipped in buttermilk, then breaded by hand to create the perfect crunch!
In the south, you'll often find fried squash patties on the table alongside heirloom tomatoes, greasy beans, and sheet pan taters. In the summer months, yellow squash pops up in every garden because it's fun and easy to grow.
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 dressing.
Frying squash is super easy when you use White Lily Buttermilk Cornmeal Mix. (ad) With only a few ingredients, you'll be enjoying this southern treat in no time at all!
- yellow squash
- cornmeal mix
- garlic salt
- vegetable oil
- salt and pepper
Quantities are listed in the recipe card.
How to Fry Squash
1 - Wash squash, then slice into ¼ inch round circles.
2 - Create a dredging station. Pour buttermilk in a bowl and add a sprinkle of garlic salt. Add cornmeal mix to a second bowl and mix in garlic salt. Dredge squash rounds into buttermilk, then cornmeal mix. Set aside.
3 - Add vegetable oil to a skillet until it covers the bottom of the pan. Turn heat to medium. When oil is hot, (about 325 degrees), add battered squash one at a time until the bottom of the skillet is covered. 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.
4 - Remove squash from skillet and drain on a paper towel lined plate. Season with salt and pepper. Serve hot. Repeat process in small batches.
Yes! The seeds in yellow squash are soft and perfectly fine to eat. The skin is also thin and edible.
The easiest way to fry squash is to use cornmeal mix (ad) which is a combination of cornmeal and flour. It's already mixed, so it's ready to use and creates a delicious batter for yellow squash. If you don't have access to a mix, create your own by combining ½ cup cornmeal and ½ cup of self-rising flour.
Any type of oil that can withstand high temperatures works well for frying such as canola, vegetable, and avocado.
Using a dredge of buttermilk and cornmeal mix creates a very crispy crust. Fried squash will stay crispy if drained and kept on a paper towel lined plate until ready to serve. Refrigerate leftovers and reheat in a 350 degree oven to crisp up again.
- 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 batch for each squash you slice.
- Cook squash in a single layer to avoid clumping together.
- Use oils with a high smoking point to avoid harmful compounds.
For a special appetizer, serve squash rounds with ranch or honey mustard dressing as a dipping sauce. I promise those babies will be gone in a flash!
If you love this recipe, try my other southern dishes that are sure to please!
- The Best Squash Casserole
- Southern Fried Green Tomatoes
- Easy Southern Cornbread
- Buttermilk Drop Biscuits
- Southern Tomato Pie
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