Name: Southern-Style Fried Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 2–3 yellow squash (or zucchini), sliced into ¼–½-inch rounds; ½ cup buttermilk; 1 large egg; ½ cup all-purpose flour; ½ cup yellow cornmeal; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; Optional: ½ tsp Creole or Cajun seasoning; Vegetable, canola, or peanut oil (for frying)

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Why You’ll Love This Recipe

I love this because it turns simple summer squash into something indulgent and crunchy. With buttermilk and cornmeal in the mix, every bite hits that perfect Southern comfort note—and it’s easy to whip up for weeknight dinners or 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 into ¼–½-inch rounds
Buttermilk
Egg
All-purpose flour
Yellow cornmeal
Seasonings: salt, black pepper, garlic powder, optional Creole or Cajun seasoning
Oil for frying (vegetable, canola, or peanut)

Directions

I wash and pat dry the squash, then slice into even rounds.
I whisk together buttermilk and egg in a shallow bowl.
In another bowl, I mix flour, cornmeal, salt, pepper, garlic powder, and any Creole seasoning.
I heat about ½–1 inch of oil in a skillet to medium-high heat (around 350–375°F).
I dip each squash round into the buttermilk mixture, letting excess drip off, then dredge it in the flour-cornmeal mix.
I fry in batches, making sure not to crowd the skillet, until both sides are golden brown—about 2–4 minutes per side.
I transfer cooked pieces to a wire rack or paper towels to drain and season lightly again.

Servings and timing

Serves: about 4 as a side
Prep time: ~10 minutes
Cook time: ~20 minutes (in batches)
Total time: ~30 minutes

Variations

Swap zucchini or mix with yellow squash.
Stir in cayenne or Creole seasoning for extra flavor.
Substitute part of the cornmeal with panko for crunchier texture.
Use gluten-free flour or cornmeal to make it gluten-free.
Let squash soak in buttermilk for up to 30 minutes before coating for richer flavor and better adhesion.

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 3–5 days. To re-crisp, I reheat them in an air fryer or toaster oven at 350–375°F for about 5 minutes. Avoid microwaving—it makes them soggy.

FAQs

Can I bake instead of frying?

Absolutely—I spread coated slices on a parchment-lined sheet, lightly spray oil, and bake at 425°F until crisp, flipping halfway (about 15–20 minutes).

What oil is best for frying?

I opt for neutral, high-heat oils like vegetable, canola, or peanut to avoid burning and flavor interference.

How do I stop them from getting soggy?

I pat squash dry before breading, fry in small batches (not crowding), and let pieces drain on a rack instead of stacking them.

Can I make this gluten-free?

Yes—just swap regular flour with gluten-free all-purpose flour and ensure the cornmeal is certified gluten-free.

How do I store leftover oil?

I let the oil cool, strain out crumbs, store it in a jar, and reuse it a few times. Once it darkens or smells strong, I discard it.

Conclusion

Southern-style fried squash is one of my all-time favorite summer sides—crispy, flavorful, and incredibly satisfying. It’s a go-to when zucchini and yellow squash are abundant. With its irresistible crunch and simplicity, it never fails to steal the show at meals and gatherings.