Southern-Style Fried Squash
Crispy Southern fried squash made with cornmeal, buttermilk, and a golden crust. A classic side dish that’s full of flavor and perfect for summer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 as a side
- Category: Side Dish, Snack
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
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)
Instructions
Wash and pat dry squash, then slice into even ¼–½-inch rounds.
In a shallow bowl, whisk together buttermilk and egg.
In a separate bowl, combine flour, cornmeal, salt, pepper, garlic powder, and any optional seasoning.
Heat about ½–1 inch of oil in a skillet over medium-high heat (350–375°F).
Dip each squash slice into the buttermilk mixture, then dredge in the cornmeal-flour mixture.
Fry in batches, 2–4 minutes per side, until golden and crispy.
Transfer to a wire rack or paper towels to drain. Lightly season again if desired.
Serve hot with dipping sauces or as a standalone side.
Notes
For extra flavor, soak squash in buttermilk for up to 30 minutes before dredging.
Swap in zucchini or a mix of both squash types.
Panko can replace part of the cornmeal for extra crunch.
Gluten-free flour and certified GF cornmeal make this recipe fully gluten-free.
Reheat in air fryer or toaster oven—avoid microwaving to preserve crispiness.
Find it online: https://allrecipesmade.com/southern-style-fried-squash/
