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Fried Squash

This Southern-style fried squash recipe transforms humble yellow squash into crispy, golden rounds with an irresistible cornmeal coating. The exterior delivers an addictive crunch while the inside stays creamy and tender. Ready in under 30 minutes using basic pantry ingredients, this classic side dish is perfect for using abundant summer squash and pairs beautifully with any comfort food meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds yellow squash about 4 medium, sliced into 1/4-inch rounds
  • 1 cup all-purpose flour
  • 1 cup cornmeal yellow or white
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional
  • Vegetable oil for frying about 1 cup

Equipment

  • Sharp knife and cutting board
  • Three shallow bowls or pie plates
  • Large heavy-bottomed skillet or cast iron pan
  • Paper towels
  • Wire cooling rack
  • Tongs or slotted spoon
  • Kitchen thermometer (optional)

Method
 

  1. Wash the squash thoroughly and pat completely dry with paper towels. Slice into uniform 1/4-inch rounds, discarding the ends.
  2. Place the flour in the first shallow bowl and season with 1/2 teaspoon salt and the black pepper. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix the cornmeal with the remaining 1/2 teaspoon salt, garlic powder, and cayenne if using.
  3. Pour oil into your skillet to a depth of about 1/4 inch. Heat over medium-high heat until it reaches 350°F, or until a pinch of cornmeal sizzles immediately when dropped in.
  4. Working with a few slices at a time, dredge each piece in flour and shake off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press both sides into the cornmeal mixture, ensuring complete coverage.
  5. Carefully place coated squash slices in the hot oil, leaving space between each piece. Fry for 2 to 3 minutes without moving them until the bottom turns deep golden brown.
  6. Use tongs to gently flip each slice and cook the second side for another 2 to 3 minutes until equally golden. The squash should feel tender when pierced with a fork.
  7. Transfer fried squash to a wire rack set over paper towels to drain excess oil. If working in batches, keep finished pieces warm in a 200°F oven on the rack.
  8. Continue frying remaining squash in batches, allowing the oil to return to temperature between each batch. Sprinkle with a pinch of extra salt immediately after removing from oil while still hot. Serve immediately.

Notes

Choose firm, medium-sized squash without soft spots. Let coated squash rest for 5 minutes before frying to help the coating set. Maintain oil temperature at 350°F for best results. Don't overcrowd the pan - fry in small batches for maximum crispiness. Serve with ranch dressing, comeback sauce, or your favorite dipping sauce. Store leftovers in an airtight container with paper towels for up to 3 days and reheat in a 375°F oven for 8-10 minutes to restore crispiness.