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Looking up close at a bunch of Fried Squash coins.
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Southern Fried Squash (+Video)

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!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 4 servings
Calories 187kcal
Author Brandie Skibinski

Ingredients

  • 1 pound yellow squash (about 2 large)
  • 1 cup all-purpose flour
  • 2 Tablespoons yellow cornmeal
  • 2 teaspoons seasoned salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup buttermilk
  • 1 large egg, well beaten
  • 1 Tablespoon flour
  • oil, for frying

Instructions

  • 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.
    A bowl of cut yellow squash.
  • 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.
  • In a separate medium-sized shallow bowl, whisk together 1/2 cup buttermilk, 1 large egg, well beaten and 1 Tablespoon flour.
    A small bowl with buttermilk, egg, and flour.
  • Take a slice of squash and dip it into the buttermilk mixture, allowing any excess to drip back into the bowl.
    three slices of squash being dipped into an egg and buttermilk mixture.
  • 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.)
    coating a pice of squash in a flour and cornmeal coating.
  • 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.
  • 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.
    A skillet with oil frying a few pieces of squash.
  • 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.
    Fresh fried squash on a paper towel.
  • Immediately place it on a wire rack set over a sheet tray (this will help keep the coating crunchy.)
    A wire rack with squash over a sheet pan.
  • Repeat the dipping and frying process with all of the squash slices in batches until they are all cooked. Serve hot and enjoy!
    A plate with some Fried Squash and dip.

Video

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 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. 

Nutrition

Calories: 187kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Sodium: 1213mg | Fiber: 3g | Sugar: 4g
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