Southern Fried Squash

Why You’ll Love This Recipe

I love this recipe because it transforms everyday summer squash into something irresistible—tender on the inside, crunchy on the outside. It’s easy, comforting, and packed with nostalgic flavor, perfect for hot evenings or family gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow squash (or zucchini), sliced

• Buttermilk

• Egg

• All-purpose flour

• Yellow cornmeal

• Seasonings (salt, pepper, optionally garlic or Creole seasoning)

• Oil for frying

Directions

1. I wash and dry the squash, slicing it into even ¼–½ inch rounds.

2. I whisk together buttermilk and egg in a shallow bowl, then let the squash soak briefly for better coating.

3. In a separate bowl, I combine flour, cornmeal, salt, pepper, and any optional seasoning.

4. I heat oil in a deep skillet or cast-iron pan to around 350–375 °F.

5. I dredge each squash slice in the dry mixture, shake off excess, and fry in batches until golden brown on both sides.

6. I remove them to a wire rack or paper towels to drain, then serve hot—great with ranch, spicy mayo, or Cane’s sauce on the side.

Servings and timing

• Serves: about 4 as a side

• Prep time: ~10 minutes (plus optional soak time)

• Cook time: ~20 minutes

• Total time: ~30 minutes

Variations

• Use zucchini or a mix of squash.

• Add garlic powder, cayenne, or Creole seasoning for extra flavor.

• Swap part of the cornmeal with panko for even crispier texture.

• Let squash soak in buttermilk up to 30 minutes for thicker coating.

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 3–5 days. To regain crispiness, I reheat them in an air fryer or toaster oven at 350–375 °F for about 5 minutes. I avoid freezing—fried squash loses its texture when thawed.

FAQs

Can I prepare the coating ahead of time?

Yes—I can mix the dry ingredients in advance and store them in a sealed bag or container until ready to dredge the squash.

How do I keep the squash from getting soggy?

I pat the squash slices dry, fry in batches without crowding, and drain them on a rack so air circulates around each piece.

What oil works best for frying?

I use vegetable, peanut, or canola oil because they have high smoke points and a neutral flavor.

Can I make this gluten-free?

Yes—I substitute gluten-free flour blend in place of regular flour, and ensure the cornmeal I use is certified gluten-free.

Is soaking the squash necessary?

It’s optional but helpful—soaking in the buttermilk mixture for 20–30 minutes helps the coating stick better and adds richness.

Conclusion

This Southern Fried Squash is a summer staple I always enjoy—it’s crispy, satisfying, and perfect for sharing. With simple ingredients and easy prep, it’s a dish I keep coming back to all season long. Serve it with your favorite dip and watch it disappear!