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Fried Squash is a must-make staple perfect for your spring and summer get-togethers. With its combo of gorgeous golden batter on the outside and perfectly cooked summer squash on the inside, this is the ultimate Southern side dish.
If there's one cooking technique us Southern girls are taught early on, it's how to fry some seriously delicious comfort food. Luckily, regardless of your age or frying skill level, this recipe guarantees excellent results to the table fast.
WHY THIS FRIED SQUASH RECIPE WORKS
Many fried squash recipes out there only use cornmeal for the batter. What you're oftentimes left with is a chewy exterior even when you've fried the squash perfectly. What then?
This fried squash recipe uses cornmeal and flour, resulting in a well-balanced dish of delicious flavor and a crispy crunch.
INGREDIENTS
- Yellow Squash | How thick you slice your squash will affect the texture of the squash significantly; try to slice the squash at ¼" thick. If squash isn't your thing, grab zucchini, butternut squash, or tomatoes (check out Fried Green Tomatoes) in its place for this recipe. They work just as well, and you don't have to alter the recipe. But if squash IS your thing, add Southern Yellow Squash Casserole to your list of must-make Southern dishes!
- Whole Milk & Eggs | This simple mixture is what guarantees the dry coating will stay in place.
- Hot Sauce | It gives your fried squash some optional oomph without too much heat.
- Canola Oil | A flavorless oil that's perfect for frying!
- Flour| Use only all-purpose flour for this recipe.
- Cornmeal | Fine cornmeal is recommended for a less chewy, crispier texture.
HOW TO COOK FRIED SQUASH
Slice yellow squash evenly into ¼-inch rounds.
Add milk, eggs, and hot sauce (optional) to a large bowl. Mix to combine.
Add the sliced squash.
Combine flour, cornmeal, salt, and pepper in a shallow dish.
Add oil to a large skillet (cast iron works best if you have it) and allow to come to temperature.A digital thermometer comes in handy for this. For best results when frying squash, have your oil situated between 350-375°.
While the oil is heating, coat the squash thoroughly in the dry mixture and carefully add to the hot oil.
Cook for two-and-a-half to three minutes on each side and set aside to cool on a plate or cooling rack.
While the oil's hot, you should also try our perfectly crispy, seriously Southern, Fried Okra recipe!
FREQUENTLY ASKED QUESTIONS
CAN YOU FRY SQUASH THAT HAS BEEN FROZEN?
Take note: squash that has been previously frozen will have a higher water content. If frying frozen squash, make sure it is completely thawed beforehand. Consider patting it dry with a paper towel to remove any excess water.
HOW DO YOU KEEP FRIED SQUASH FROM GETTING SOGGY?
To keep your fried squash from getting soggy, avoid stacking the slices as they come out of the oil. Instead, have ready a cooling rack situated over a rimmed baking sheet or pan, lined with paper towels to catch any grease drippings. As the squash comes out of the oil, place it in a single layer on the cooling rack.
CAN YOU MAKE FRIED SQUASH IN THE AIR FRYER?
Yes! Follow the steps above until the squash is covered in batter. From there, place the squash in a single layer in the air fryer basket. Air needs to be able to circulate around the breading while cooking so that it can brown.
Cook each batch for six to seven minutes at 400°F.
Fried Squash
The best Fried Squash Recipe featuring a crispy, golden batter of cornmeal and flour. Works beautifully for fried yellow squash AND fried zucchini!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Fried Squash
Servings: 4
Calories: 312kcal
Author: Kelly Anthony
Ingredients
- 1 cup whole milk
- 2 large eggs slightly beaten
- 4 dashes hot sauce
- 4 yellow squash (or zucchini), sliced just over a ¼" thick
- 1 ½ cup canola oil
- 2 cups all-purpose flour
- 1 cup fine cornmeal
- 2 ½ teaspoon Kosher salt
- 1 teaspoon black pepper
Instructions
Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
Cook the squash for 2 ½ -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly.For best results, serve right away.
Nutrition
Calories: 312kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 746mg | Potassium: 348mg | Fiber: 4g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 28.8mg | Calcium: 21mg | Iron: 2.7mg
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Reader Interactions
Comments
Amanda says
I adore fried squash, and this recipe looks absolutely perfect! I love that crispy texture from the corn meal. This is an awesome summer side dish or app, and I'm sure I'll be using this recipe a lot over the coming months.
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Tayler Ross says
I made these over the weekend and they sure didn't last long! I snacked on them all weekend, they were so delicious!
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Krissy Allori says
This looks like the perfect crunchy side to have with anything!
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adriana says
What a great idea to use squash instead of zucchini these are a perfect appetizer or a side for a summery meal. Must look for squash now and try this recipe at home.
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Patty says
I am drooling all over the place right now! I am definitely going out for some squash TODAY and making these little pieces of heaven 🙂
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Heidy L. McCallum says
I'm super excited to try this squash recipe, I love squash but get bored of making it the same old way. I will let you know how everything turns out. Saving for later.
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Gloria says
We do love squash. I have never tried. it fried. This would make a fun appetizer. I will have to make this once we can entertain again.
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Pam Greer says
I just planted this year's squash in the garden! We made this recipe all summer long last year and I can't wait to make it again!
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Eva says
Glad I have come across this recipe. I was planning on frying eggplant and I was looking for some batter inspo. I have never tried mixing hot sauce in! And I really want to try the cornstarch and flour mix! Thanks for the tips, hope this will work with eggplant 🙂
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Anna says
What a fun and delicious way of using squash & zucchini! I would love to try this with dill dip, the combo of the flavours sounds utterly delicious!
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Tammy says
Ahh these look so good! A perfect alternative to fries 😀 I wish I had some zucchini now but I cannot wait to get it fresh this year from the garden 🙂
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Denise says
OH I love squash, and this fried squash looks delicious. Thanks for sharing a great recipe, I am going to make this.
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Elaine says
Even the thought about dipping this deliciousness makes my mouth water. I can only imagine what will happen when I actually make this recipe. It certainly looks absolutely delicious!
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Sophie says
Anything fried is on my menu these days and these squash fritters look amazing. Thanks for the recipe.
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Cory Varga says
Love this. I'm attempting it tonight but with a few vegan changes. Looks perfect!
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Marisa F. Stewart says
We love our fried zucchini but had never fried the yellow squash. It's lucky that we now can find squash at the store all the time. Picked up several and fried them up just like your recipe. WOW! They were delicious and Hubby attacked them before he ate his meat - very unusual since he loves the main meat entree. Will be making them again soon.
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Veronika says
It's a great way to make this vegetable fancy and make your picky kids eat it! I'm sure that the crispy edges make all the difference!
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Susan Walker says
Is it OK to make this with just flour and no cornmeal? I’m out of cornmeal and won’t be able to go to the grocery store for a while. I have some yellow squash and really want to try it!
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Kelly Anthony says
Hi Susan! You can certainly make this without the cornmeal. Just sub in the same amount of flour. The texture won't be exactly the same, but the flavor will still be delicious!
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Emmeline says
Oooh I never thought to make fried squash!! Now I have serious cravings...
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Jayne says
I planted squash in the garden this year. Can wait to try this fried squash recipe looks amazing.
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Alison @foodbymars says
OOH! I'm all about this, looks like a perfect dish for the upcoming season - love all the zucchini I can get.
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Denay DeGuzman says
My husband assembled this fried squash recipe. Boy, was it good! We'd make it again in a heartbeat!
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Toni says
This is such a delicious side dish!! A huge hit with my kids!
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Cindy says
I made this with squash as written and can give it this review. I am somewhat annoyed with all the great reviews from people who have not actually made the recipe. It ruins it for those of us who are trying to find a good recipe by taking the reviews into account. Please save the review for after you made the dish. Comments about how a dish sounds are nice but spend your time cooking or send a comment not a review. Just saying.
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Kelley says
Made this with the lemon squash that I grew this year. So yummy! Will be making again and again.
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Mary Ernst says
THIS! I am married to a SOUTHERN man, and he thought this was theeeee best. I'm posting this because I know his mother will not read it! We grew some okra, squash, and onions. I battered and fried it all with this TAK recipe, and it was perfect. This will be my go-to from now on. I halved the recipe, and next time will probably quarter it. I fried it in an iron skillet about half full of canola oil. We may invest in a fryer after this yummy recipe came into our lives!
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4.44 from 51 votes (22 ratings without comment)
