Southern Fried Squash made with yellow squash is a mouthwatering country dish that features tender slices of squash coated in a crispy, golden-brown crust!
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!
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can fry these in the Air Fryer or bake them in the oven using our instructions in the FAQ section.
Use whatever cooking oil you prefer that has a high smoke point.
Be sure to place your squash pieces on a wire rack over a sheet pan to cool and drip any excess stuff onto it. Also, this helps to make sure you don't steam cook the bottoms.
Make sure to try your best to evenly cut the squash so they cook evenly.
Use whatever dipping sauce you like. We use ranch, bloomin' onion sauce, sriracha mayo and more.
Store already cooked squash in the oven on warm while you work on cooking the rest in batches.
Store leftover squash pieces in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
I tend to make these on the lighter brown side since they burn QUICK.