Southern Fried Squash Recipe

5 from 10 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish

Cuisine: Southern

Servings:

Calories: 325kcal

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.

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

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.