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Fried Squash is the crispy, golden Southern side that disappears faster than I can fry it, with tender yellow squash hiding under a craveable cornmeal crust. My grandma fried up a skillet every summer when the garden went wild, and now I make her version on a lazy Sunday whenever squash is piled high at the market, right alongside our Southern fried chicken.
One bite of this crunchy fried squash and you will understand why it never lasts past the dinner table.
Fried Squash Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 187kcal
- 🌶️ Flavor Profile: Crispy, savory, and lightly seasoned with a tender squash center
- ✋ Difficulty: Easy, on par with our fried red potato wedges
Quick Answer
Slice yellow squash into thin rounds, dip each one in a buttermilk and egg wash, then dredge in a seasoned flour and cornmeal mixture. Fry the coated rounds in about half an inch of 350 degree oil until golden brown on both sides, about 4 minutes, then drain on a wire rack so they stay crispy.
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Why This Recipe Works
Click to see the technique science
- Cornmeal is the secret to the crunch. Mixing cornmeal into the flour dredge gives the coating that signature gritty, crispy Southern texture you simply cannot get from flour alone.
- A buttermilk and egg wash makes the coating stick. The thick, tangy wash clings to the squash and gives the seasoned flour something to grab onto, so the crust stays put while it fries.
- Thin, even slices fry up tender. Cutting the squash about a quarter inch thick lets the inside cook through to tender just as the outside turns golden, so nothing is raw or mushy.
- The right oil temperature keeps it crispy, not greasy. Frying at a steady 350 degrees means the coating crisps quickly and seals out oil instead of soaking it up at a low temperature.
- A wire rack beats paper towels. Draining on a wire rack lets air circulate all around each round so the bottoms stay crunchy instead of steaming soft on a plate.
Why You’ll Love This Recipe
- It is the ultimate way to use up a summer glut of yellow squash from the garden or the farmers market.
- That crispy cornmeal crust is downright addictive, and even picky eaters go back for seconds.
- It comes together with simple pantry staples and pairs with almost any Southern main, like our Southern fried chicken.
Key Ingredients
Just a few simple ingredients turn humble yellow squash into a crispy Southern treat. Here is what each one does.
- Yellow Squash: The star. Pick firm, medium squash and slice about a quarter inch thick for the best tender to crispy ratio.
- All Purpose Flour: Forms the base of the dredge and helps the cornmeal cling to the squash.
- Yellow Cornmeal: The key to that classic gritty, crunchy Southern crust.
- Buttermilk and Egg: Whisked together they make a tangy wash that helps the coating stick and adds flavor.
- Seasonings: Seasoned salt, black pepper, garlic powder, and onion powder give the crust its savory backbone.
See recipe card for exact quantities.
Variations and Substitutions
Make this fried squash your own with these easy swaps and add ins.
- Make it spicy: Add cayenne or a little hot sauce to the buttermilk wash.
- Add parmesan: Stir grated parmesan into the cornmeal dredge for a cheesy crust.
- Try zucchini: Green zucchini works exactly the same way, or use a mix of both.
- Air fryer version: Spray the breaded rounds and air fry at 400 degrees until crisp for a lighter take.
- Dipping sauce: Serve with ranch, comeback sauce, or our honey roasted BBQ sauce for dunking.
How to Make Fried Squash
- Slice the yellow squash into rounds about a quarter inch thick.
- Stir together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder in a shallow dish.
- In a second shallow bowl, whisk the buttermilk, egg, and a tablespoon of the flour mixture together.
- Dip each squash round in the buttermilk wash, then dredge in the flour mixture, coating both sides and shaking off the excess.
- Fry the breaded rounds in about half an inch of 350 degree oil until golden brown on both sides, about 4 minutes.
- Drain the fried squash on a wire rack over a baking sheet, then serve right away with your favorite dipping sauce.
Recipe Tips & Tricks
- Slice evenly with a mandoline so every round fries at the same rate.
- Keep the oil at 350 degrees using a thermometer. Too cool and the squash turns greasy.
- Fry in small batches so you do not crowd the pan and drop the oil temperature.
- Drain on a wire rack, not paper towels, to keep both sides crispy.
- Salt right out of the oil so the seasoning sticks to the hot crust.
- Serve immediately. Fried squash is best hot and crisp straight from the skillet.
Serving Ideas and Suggestions
Fried squash is a Southern table staple, and it plays well with just about every comfort food main. Pile it next to our Southern fried chicken or serve it alongside Louisiana fried chicken for a true down home plate.
It also rounds out a veggie plate beautifully. Set it out with fried red potato wedges and a fresh 5 bean salad for a spread that celebrates summer produce.
Do not forget a dipping sauce. Ranch, comeback sauce, and our honey roasted BBQ sauce are all delicious for dunking. Leftovers reheat best in the air fryer or a hot oven to bring back the crunch.
Fried Squash FAQs
Soggy Fried Squash usually means the oil was too cool or the pan was crowded. Keep the oil at a steady 350 degrees, fry in small batches, and drain on a wire rack instead of paper towels so steam can escape and both sides stay crispy.
Fried Squash is best served fresh and hot, but you can hold it crisp in a 200 degree oven for up to 30 minutes while you fry the rest. Reheat leftovers in an air fryer or hot oven, not the microwave, to bring back the crunch.
No, there is no need to peel yellow squash for this recipe. The skin is thin, tender, and adds nice color, so just wash, trim the ends, and slice into rounds.
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These fry clean at 350 degrees without burning or adding off flavors to the crust.
Yes. Bread the rounds the same way, spray both sides with oil, and air fry at 400 degrees for about 10 to 12 minutes, flipping halfway, until golden and crisp.
They are made exactly the same way. Yellow squash has a slightly sweeter, softer flesh while zucchini is a touch firmer and greener, but you can use either or a mix in this recipe.
Got more summer squash to use up? Try it baked in our zucchini rice casserole next.
Prefer the oven over the skillet? Our parmesan roasted yellow squash gets a golden cheese crust in 30 minutes.
Love easy roasted sides? Our Brussel Sprouts with Bacon come together in 30 minutes.
Add our creamy Baked Mac and Cheese with Cornbread Crust to your Southern spread next to this fried squash.
Add this hush puppy recipe to your Southern dinner spread.
For more fried veggies, try our fried green beans.
Love simple vegetable sides? Our roasted romanesco cauliflower drowned in garlic butter is a winner.
Love cozy squash recipes? This butternut squash soup is velvety, naturally creamy, and perfect for chilly evenings.
Love a Southern side? This fried cabbage with bacon is savory, smoky, and a little sweet.
Love fried summer squash? Our air fryer zucchini fries are a lighter, crispy take.
Serve these crispy Smashed Potatoes next to any Southern main.
Southern Yellow Fried Squash Recipe
Ingredients
- 1 pound yellow squash
- 1 cup all-purpose flour divided
- 2 tablespoons yellow cornmeal
- 2 teaspoons seasoned salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup buttermilk
- 1 large egg well beaten
- oil for frying
Instructions
- Slice the fresh squash into rounds about 1/4th of an inch thick, I like to use a mandolin for this if available and set it aside.
- In a medium-sized shallow dish, stir together the flour, cornmeal, seasoned salt, pepper, garlic powder, and onion powder.
- In a second medium-sized shallow bowl, whisk together the buttermilk, egg, and 1 tablespoon of the flour mixture.
- Heat about ½ inch of oil in a heavy bottom cast iron skillet until the temperature reaches 350 degrees f.
- Take a round of squash and dip it in the egg mixture; let the excess drip back into the bowl.
- Place it into the flour mixture and coat it on both sides. Shake off the excess flour.
- Carefully add breaded squash slices to the hot oil, and fry until lightly golden brown on both sides, flipping a few times to brown evenly, about 4 minutes total.
- Place it on paper towels to absorb excess oil, then immediately place it on a wire rack over a baking sheet in a single layer.
- Repeat with all of the squash in small batches. Serve with your favorite dipping sauce.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom seasoning options, see my tips above on that.
- This freezes well, see my tips above on how to store.
- This method will work with zucchini as well.
Nutrition
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