I’ve been making this fried yellow squash recipe for years, and it’s still a staple in our household. My family loves it when I serve it as a side dish, and it’s also a great addition to any meal.
The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. The dish itself is quite versatile, and you can serve it at any time of the year.
I first discovered this recipe while browsing through a cookbook from the southern United States. It was described as a traditional dish from the Appalachian region, where squash is abundant and often used in cooking.
The original recipe called for a specific type of squash, but I’ve found that any yellow squash will work just fine. One thing I love about this recipe is the way the squash absorbs all the flavors from the seasonings and oil.
It’s truly a delight to eat and makes for an excellent comfort food. My kids love helping me prepare the squash by slicing it up into thin strips and mixing it with the seasonings before frying it in a skillet.
This is definitely a recipe that I’ll continue to make for years to come, and I’m sure you’ll enjoy making it just as much as we do.
Crispy Fried Yellow Squash
4.5 from 681 votes
Thinly sliced yellow squash is coated in a seasoned cornmeal and flour mixture, then fried until golden and crunchy. This classic Southern side dish is simple to prepare and delivers a satisfying crunch with a tender interior.
4 medium yellow squash (about 1.5 pounds), sliced into 1/4-inch rounds
1 teaspoon salt
For the Coating
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup buttermilk or milk
Vegetable oil for frying
👨🍳Directions
1Place the sliced yellow squash in a large bowl and sprinkle with 1 teaspoon salt.
2Toss to coat evenly, then let sit for 10 minutes to draw out excess moisture.
3After 10 minutes, pat the slices dry with paper towels to ensure a crispy coating.
4In a shallow dish, whisk together the cornmeal, flour, garlic powder, paprika, black pepper, and cayenne if using.
5Pour the buttermilk into a separate small bowl.
6Working in batches, dip each squash slice into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing gently to adhere.
7Set the coated slices on a plate.
8Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil shimmers and a small piece of coating sizzles immediately when added (about 350°F).
9Carefully place a single layer of coated squash slices into the hot oil without overcrowding the pan.
10Fry for 2 to 3 minutes per side, until deep golden brown and crispy, turning once with tongs.
11The squash should be tender when pierced with a fork.
12Transfer the fried squash to a paper towel-lined plate to drain excess oil.
13Repeat with the remaining slices, adding more oil as needed and allowing the oil to return to temperature between batches.
For extra crunch, use fine cornmeal or add 2 tablespoons of panko breadcrumbs to the coating. To keep the squash warm while frying remaining batches, place them on a baking sheet in a 200°F oven. Leftovers can be reheated in an air fryer or oven to restore crispiness.
Watch Video Of How Crispy Fried Yellow Squash Works
This fried yellow squash recipe is a staple in our household and always a hit at family gatherings.
It’s incredibly easy to make and requires minimal ingredients, making it perfect for any occasion.
One thing I love about this recipe is that it’s so versatile – you can serve it as a side dish or add it to any meal for an extra burst of flavor.
❓ Frequently Asked Questions About Crispy Fried Yellow Squash
Q: What type of yellow squash works best in this recipe?
A: Any type of yellow squash will work well in this recipe, but some varieties like crookneck or straightneck tend to be more tender and easier to slice up into thin strips.
Q: Can I use other types of oil for frying?
A: Yes, you can use other types of oil for frying such as olive oil or avocado oil if you prefer.
Q: How long does the fried squash keep in the fridge?
A: Fried squash will keep in the fridge for up to 3 days, but it’s best consumed within 24 hours for optimal flavor and texture.
Q: Can I freeze the cooked squash for later use?
A: Yes, you can freeze the cooked squash for later use. Simply let it cool completely before transferring it to an airtight container or freezer bag.
Q: What are some good side dishes to serve with fried yellow squash?
A: Fried yellow squash pairs well with a variety of side dishes such as mashed potatoes, grilled meats, or roasted vegetables.
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