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Crispy Southern Fried Yellow Squash

crispy southern fried yellow squash - featured image

A simple and quick southern-style fried yellow squash recipe with a seasoned cornmeal coating that delivers a crispy, flavorful crunch perfect for easy weeknight meals.

Ingredients

Scale
  • 3 medium yellow squashes, sliced about 1/4 inch thick
  • 1 cup fine or medium grind cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup buttermilk (or dairy-free milk with a splash of lemon as substitute)
  • About 2 cups vegetable oil (canola or peanut oil preferred for frying)

Instructions

  1. Wash and slice 3 medium yellow squashes into 1/4-inch thick rounds, keeping slices uniform for even cooking.
  2. In a shallow bowl, combine cornmeal, flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to blend spices evenly.
  3. Pour buttermilk into another bowl. Dip each squash slice into the buttermilk, allowing excess to drip off before dredging in the cornmeal mixture.
  4. Pour about 2 cups vegetable oil into a cast iron skillet and heat over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place coated squash slices in hot oil in a single layer, frying in batches to avoid overcrowding. Fry about 3 minutes per side until golden brown and crispy.
  6. Remove fried squash with a slotted spoon or tongs and place on paper towels or a wire rack to drain excess oil.
  7. Serve warm immediately. If holding, keep in a warm oven at 200°F (95°C) for up to 15 minutes.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Avoid overcrowding the pan to keep oil temperature steady. Drain fried squash on a wire rack to prevent sogginess. For gluten-free, substitute flour with rice or chickpea flour. Baking alternative: bake coated slices at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: fried yellow squash, southern fried squash, crispy squash recipe, cornmeal coating, easy weeknight meals, southern comfort food, fried vegetables