Description
This fried squash recipe is a crispy, golden delight that’s perfect as a snack, appetizer, or side dish. Coated in a light, seasoned batter and fried until perfectly crunchy, this Southern classic delivers rich flavor with a satisfying crunch. Whether you’re using yellow squash or zucchini, this easy-to-make dish pairs well with a variety of dips and main courses. Serve it fresh for the best texture and taste!
Ingredients
Scale
Ingredients
For the Squash
- 2–3 medium yellow squash or zucchini, sliced into ¼-inch rounds
For the Coating
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (optional, for extra flavor)
For the Wet Mixture
- 1 large egg
- ½ cup milk (or buttermilk for extra flavor)
For Frying
- 1 ½ cups vegetable oil (or peanut oil, for frying)
Instructions
Instructions
-
Prepare the Squash
- Wash the squash thoroughly and slice it into ¼-inch rounds.
- Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture.
- Pat them dry with a paper towel to prevent sogginess.
-
Prepare the Coating Mixtures
- In a bowl, whisk together flour, cornmeal, salt, pepper, garlic powder, and paprika.
- In a separate bowl, beat the egg and milk until well combined.
-
Bread the Squash
- Dip each squash slice into the egg mixture, letting the excess drip off.
- Coat it in the flour mixture, pressing gently to help the coating stick.
- For extra crunch, repeat the process by dipping it again in the egg and flour mixture.
-
Heat the Oil
- In a large pan or deep skillet, heat the oil to 350°F (175°C).
- Test the oil by dropping a small pinch of flour into it if it sizzles immediately, it’s ready.
-
Fry the Squash
- Carefully place the squash slices in the hot oil, frying in small batches to avoid overcrowding.
- Cook for 2-3 minutes per side until golden brown and crispy.
-
Drain and Serve
- Use a slotted spoon to remove the fried squash and place them on a paper towel-lined plate or a wire rack to drain excess oil.
- Serve hot with your favorite dipping sauce and enjoy!
Notes
- For extra crispiness, double-dip the squash by repeating the egg and flour coating process.
- Use a thermometer to maintain the oil temperature at 350°F (175°C) to prevent soggy squash.
- Avoid overcrowding the pan, as this lowers the oil temperature and makes the squash greasy instead of crispy.
- For a healthier alternative, bake the squash at 400°F (200°C) for 20-25 minutes or air fry at 375°F (190°C) for 8-10 minutes.
- Dipping sauce ideas: Ranch dressing, honey mustard, or spicy aioli make perfect pairings.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Frying
- Cuisine: Southern
Keywords: fried squash, crispy squash, Southern recipes, vegetable side dish, squash recipes, easy fried food, homemade snacks, air fryer squash, fried zucchini, summer squash recipe