Southern Fried Squash made with fresh yellow squash is a mouthwatering country dish that features tender slices of squash coated in a crispy, golden-brown crust!
A CLASSIC SOUTHERN SIDE DISH RECIPE
This Fried Squash recipe is one of my all-time favorites when the veggies start popping up in my garden. I could eat it every single day, it is that good! Squash is also a super affordable vegetable and there is so much you can do with it (like my favorite Squash Casserole!) This whips up pretty quickly and can be served all by itself, in a sandwich with lettuce and tomato or with a dipping sauce. Let’s dig in!
Absolutely perfect! Made it exactly to your recipe and wouldn’t change a thing! Huge, huge hit with the family!
– Stacy
FREQUENTLY ASKED QUESTIONS:
Yes, you can air fry squash! Keep in mind, it does not come out as crispy as frying in oil but it can be done. Cut and prep the squash just as you did for this recipe. Then place the pieces in the Air Fryer basket. Spray with olive oil nonstick cooking spray. Set the timer for 10 minutes, then flip after 5 minutes and spray again, until lightly browned and tender.
Again, it doesn’t come out as crispy but it is possible. Start by preheating your oven to 350F. Cut the squash as you would for this version. Prep the squash just as you did in this recipe. Then, spread the squash on a baking sheet (topped with a wire rack that has been sprayed with nonstick spray) and bake for 30-35 minutes until golden brown, flipping halfway through.
Fried squash can be soggy for a variety of reasons. It might not be cooked long enough, or the temperature of the oil used to fry it might be too low. The moisture content of the squash can also affect its texture when fried – some varieties are naturally moist, while others are dryer. Make sure that you take the squash out of the pan or deep fryer promptly after cooking; leaving it in too long can cause it to become soggy. We like to place the cooked squash on a wire rack on top of a sheet pan lined with paper towels.
The best kind of oil to use when frying squash is an oil that has a high smoke point. High smoke point oils are best because they will not burn or break down as easily as other types of oils. I always use peanut oil as I think it doesn’t stink up the house as much as other oils. Be sure to heat your oil to 350F degrees before adding the squash to ensure even cooking and crispiness.
Yes, zucchini is just another type of squash and also works great with this recipe. So does eggplant!
Great question! Nothing like chomping into a cold squash bite and it being cold. Nobody wants that. So, what I like to do is, place the cooked squash on a parchment lined baking sheet in the oven (on warm or on the lowest setting that it can go) so you can keep the finished pieces warm without continuing to bake them.
In a preheat oven (350F degrees) for a few minutes until heated thoroughly. Place them on a wire rack that is sitting on a sheet tray. This helps prevent them from steaming on the bottom when you place them in the oven. Or try reheating in the air fryer for a couple of minutes. I’d skip the microwave, they always turn out soggy in there.
Leftovers should be stored in an airtight container and should be kept in the fridge for up to 5 days.
Yes, cooked fried squash can be frozen. Just flash freeze it first, then place the pieces in a freezer safe container before freezing them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE FRIED SQUASH:
Start by slicing the squash into rounds that are about 1/4 inch thick. If you have a mandolin available, this can make the job easier. Set the sliced squash aside. In a medium-sized shallow bowl, combine the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder. Mix well.
In a separate medium-sized shallow bowl, whisk together the buttermilk, egg, and 1 tablespoon of the flour mixture. Heat about 1/2 inch of oil in a heavy-bottomed skillet (I like cast iron) until it reaches a temperature of 350°F. Take a slice of squash and dip it into the buttermilk mixture, allowing any excess to drip back into the bowl.
Next, coat the squash with the flour mixture on both sides, shaking off any excess flour. Carefully add the squash to the hot oil and fry until it is lightly golden on both sides, flipping a few times to ensure even browning. This should take around 4 minutes in total.
Once the squash is cooked, remove it from the oil using a slotted spoon and place it on a paper towel-lined plate to absorb any excess oil. Then, immediately place it on a wire rack set over a sheet tray. Repeat the dipping and frying process with all of the squash slices in batches until they are all cooked.
Serve hot and enjoy!
CRAVING MORE RECIPES?
Originally published: April 2023
Updated and republished: May 2025
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Start by slicing 1 pound yellow squash into rounds that are about 1/4 inch thick. If you have a mandolin available, this can make the job easier. Set the sliced squash aside.
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In a medium-sized shallow bowl, combine 1 cup all-purpose flour, 2 Tablespoons yellow cornmeal, 2 teaspoons seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Mix well.
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In a separate medium-sized shallow bowl, whisk together 1/2 cup buttermilk, 1 large egg, well beaten and 1 Tablespoon flour.
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Take a slice of squash and dip it into the buttermilk mixture, allowing any excess to drip back into the bowl.
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Next, coat the squash with the flour mixture on both sides, shaking off any excess flour. Continue with a few more slices of the squash and set those aside on a plate (you can do this as you go while frying if you prefer.)
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Heat about 1/2 inch of oil, for frying in a heavy-bottomed skillet (I like cast iron) until it reaches a temperature of 350°F.
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Carefully add the squash to the hot oil and fry until it is lightly golden on both sides, flipping a few times to ensure even browning. This should take around 4 minutes in total. Do not overcrowd the pan.
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Once the squash is cooked, remove it from the oil using a slotted spoon and place it on a paper towel-lined plate to absorb any excess oil.
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Immediately place it on a wire rack set over a sheet tray (this will help keep the coating crunchy.)
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Repeat the dipping and frying process with all of the squash slices in batches until they are all cooked. Serve hot and enjoy!
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use milk instead of buttermilk but make sure it’s 2% or higher. Buttermilk is more authentic for this recipe and brings the best flavor.
Calories: 187kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Sodium: 1213mg | Fiber: 3g | Sugar: 4g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
