fried summer squash recipe

Written ByJenny Smyth Posted on
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The Best fried summer squash recipe

I’ve been making this fried summer squash recipe for years, and it’s always a hit with my family. The dish originated in the Southern United States, where summer squash is plentiful and often used in traditional cooking.

When I first started making it, I was amazed by how simple yet flavorful it was. The key to this recipe is the technique of dredging the squash in a mixture of flour, spices, and herbs before frying it in a skillet.

This creates a crispy exterior that gives way to a tender, slightly sweet interior. My kids love helping me make this recipe because they get to use their fingers to mix the batter and then help with the frying process.

We often have this as a side dish for family gatherings or as a main course on busy weeknights when I need something quick and easy to throw together. As an added bonus, this recipe is also incredibly healthy, as it’s low in calories and high in nutrients from the summer squash itself.

My family loves when I serve this with a side of crusty bread or over rice, as it makes the meal feel more substantial. Despite its simplicity, this recipe never fails to impress our dinner guests or satisfy our own cravings for something delicious and comforting.

Crispy Fried Summer Squash

4.6 from 1650 votes

Fresh summer squash slices are coated in a seasoned cornmeal batter and fried until golden and crunchy. This simple side dish highlights the mild flavor of squash with a satisfying crispy exterior.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Squash

2 medium summer squash, sliced into 1/4-inch rounds
1 teaspoon salt

For the Batter

1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large egg
1/2 cup buttermilk

For Frying

Vegetable oil, for frying

👨‍🍳Directions

1Place the sliced squash in a colander and sprinkle with 1 teaspoon salt.
2Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
3In a medium bowl, whisk together cornmeal, flour, garlic powder, paprika, black pepper, and 1/2 teaspoon salt.
4In a separate small bowl, beat the egg and buttermilk until smooth.
5Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6Dip each squash slice into the egg mixture, then coat with the cornmeal mixture, pressing lightly to adhere.
7Carefully place the coated squash slices in the hot oil in a single layer without crowding.
8Fry for 2 to 3 minutes per side until deep golden brown and crispy, turning once with tongs.
9Transfer the fried squash to a plate lined with paper towels to drain excess oil.
10Serve immediately while hot and crispy.

🔧Equipment

Large skillet or deep fryer
Mixing bowls
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 480mg🌾Total Carbs: 24g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 6g

📝Notes

For extra crunch, use fine cornmeal or add 2 tablespoons of grated Parmesan cheese to the coating. Serve with ranch dressing or marinara sauce for dipping.

Watch Video Of How Crispy Fried Summer Squash Works

This fried summer squash recipe is always a good idea for any occasion – whether it’s a family gathering or just a regular Tuesday night dinner. It’s easy to make ahead of time and can be reheated as needed.

My kids love helping me make this dish because they get to use their fingers to mix the batter and then help with the frying process. The result is always deliciously crispy on the outside and tender on the inside – perfect for satisfying our cravings for something comforting and familiar.

❓ Frequently Asked Questions About Crispy Fried Summer Squash

Q1: What type of summer squash is best for this recipe?

A: For this recipe, you can use any variety of summer squash that’s available at your local market. Some popular options include zucchini, yellow crookneck, and pattypan. Simply slice them into thin rounds or strips and proceed with the recipe.

Q2: Can I use frozen summer squash instead of fresh?

A: Yes, you can definitely use frozen summer squash if you prefer or if it’s what’s available in your area. Just thaw the squash first by leaving it in room temperature for a few hours or by microwaving it according to package instructions.

Q3: How do I store leftover fried summer squash?

A: If you have leftovers from this recipe, you can store them in an airtight container in the refrigerator for up to three days. Reheat them by placing the container over low heat on your stovetop or by microwaving them until warmed through.

Q4: Can I make fried summer squash ahead of time?

A: Yes, you can prepare the batter mixture and even slice the summer squash ahead of time if you prefer to save time during meal prep.

Q5: What’s the best way to reheat fried summer squash?

A: To reheat fried summer squash without drying it out, try placing it in a single layer on a baking sheet lined with parchment paper and heating it in a preheated oven at 200°F (90°C) until warmed through.

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