Southern Fried Squash Recipe: Crispy, Golden Comfort Food Magic

Southern comfort finds its crispy soul in this beloved southern fried squash recipe that transforms humble summer vegetables into golden, irresistible bites.

Fresh yellow squash meets a perfectly seasoned coating that crackles with each delightful crunch.

Sliced thin and bathed in a simple mixture of cornmeal and flour, these tender morsels promise a classic southern side dish bursting with flavor.

Generations of home cooks have perfected this technique, passing down a culinary tradition that speaks to warm kitchen memories.

The secret lies in the delicate balance of seasoning and the precise frying technique that ensures a perfectly crisp exterior.

Served hot and straight from the skillet, this southern fried squash invites you to savor a taste of genuine southern hospitality.

Prepare to fall in love with a recipe that celebrates simplicity and pure, down-home deliciousness.

Southern Fried Squash: Crispy Southern Goodness

• Dive into a mouthwatering Southern classic that transforms simple yellow squash into crispy, golden-brown delights bursting with seasoned goodness.
• Prepare this crowd-pleasing dish with minimal ingredients and straightforward steps, perfect for busy home cooks craving a delicious side dish.
• Easily win over picky eaters with these crunchy, perfectly seasoned squash slices that make vegetables irresistibly tasty for kids and adults alike.
• Ideal for summer gatherings, potlucks, weeknight dinners, or as a Southern-style accompaniment that complements almost any main course with its irresistible crunch.

Down-Home Ingredients For Fried Squash Magic

• Yellow Squash: Fresh summer vegetable with a mild and slightly sweet flavor that creates the base of this southern-style dish.
• All-Purpose Flour: The primary coating ingredient that helps create a crispy exterior for the fried squash.
• Yellow Cornmeal: Adds extra crunch and traditional southern texture to the squash coating.

• Buttermilk, Egg: Provides a tangy base and helps the dry coating adhere to the squash slices.
• Vegetable Oil: Essential for deep frying and achieving a golden-brown crispy exterior.

• Seasoned Salt, Black Pepper, Garlic Powder, Onion Powder: Blend of spices that adds depth of flavor and enhances the overall taste of the fried squash.
• Flour (Additional): Used to help thicken the buttermilk mixture and improve coating adherence.

Must-Have Tools For Golden Squash Perfection

• Cast Iron Skillet: Heavy-bottomed pan perfect for achieving crispy, evenly fried squash with excellent heat distribution.
• Slotted Spoon: Essential for safely removing fried squash from hot oil and allowing excess oil to drain.
• Medium Shallow Bowls (2): One for dry ingredients, another for buttermilk mixture, making coating process smooth and organized.
• Mandolin (Optional): Helps create uniform 1/4-inch squash slices quickly and precisely.
• Paper Towel-Lined Plate: Absorbs excess oil from freshly fried squash.
• Wire Rack: Keeps fried squash crispy by preventing bottom from getting soggy.
• Whisk: Blends buttermilk mixture thoroughly and smoothly.
• Sharp Knife: Alternative to mandolin for slicing squash if needed.

How To Achieve The Crunchiest Fried Squash

Step 1: Slice Squash

Cut yellow squash into uniform round slices about 1/4 inch thick.

A mandolin works great for creating consistent cuts.

Keep sliced squash ready for coating.

Step 2: Create Crispy Coating Mixture

• All-purpose flour
• Yellow cornmeal
• Seasoned salt
• Black pepper
• Garlic powder
• Onion powder

Mix thoroughly to ensure even distribution of spices.

Step 3: Prepare Buttermilk Dip

• Buttermilk
• Well-beaten egg
• Extra flour

Combine ingredients until smooth and well incorporated.

Step 4: Dredge Squash Slices

Dunk each squash slice into buttermilk mixture, letting excess drip off.

Roll coated slice in seasoned flour mixture, ensuring complete coverage.

Shake off extra coating and set aside on clean plate.

Step 5: Heat Cooking Oil

Pour vegetable oil into heavy cast iron skillet, filling about 1/2 inch deep.

Heat oil to 350°F, maintaining steady temperature for perfect frying.

Step 6: Fry Golden Squash

Gently place coated squash slices into hot oil.

Fry until edges turn golden brown, flipping occasionally.

Cook approximately 4 minutes total, avoiding overcrowding the pan.

Step 7: Drain Crispy Slices

Transfer fried squash to paper towel-lined plate to absorb excess oil.

Move pieces to wire rack to maintain crispiness and prevent sogginess.

Step 8: Complete Cooking Batch

Continue coating and frying remaining squash slices in batches.

Serve immediately while hot and enjoy Southern-style crispy goodness!

Southern Chef’s Tips For Crispy, Flavorful Bites

• Use a mandolin for perfectly even squash rounds, ensuring consistent cooking and a professional look.
• Pat squash dry before dipping to help the buttermilk and flour mixture adhere better and create a crispier exterior.
• Keep oil around 350F to achieve golden-brown perfection without absorbing excess grease or burning the coating.
• Cook squash in small batches to prevent overcrowding, which maintains oil temperature and ensures each slice gets crispy and evenly cooked.
• Transfer fried squash to a wire rack over a sheet tray instead of just paper towels to keep the coating crisp and prevent sogginess.

Creative Variations For Fried Squash Fans

• Gluten-Free Southern Fried Squash: Replace all-purpose flour and cornmeal with gluten-free alternatives like almond flour, rice flour, or gluten-free cornmeal to accommodate those with gluten sensitivities.
• Zucchini Swap Option: Substitute yellow squash with zucchini for a similar crispy texture and flavor profile, maintaining the classic southern frying technique.
• Low-Carb Baked Version: Skip the flour coating and instead use crushed pork rinds or almond flour as a low-carb breading, then bake the squash slices in the oven at 425F until golden and crispy.
• Herb-Infused Variation: Add dried herbs like thyme, rosemary, or oregano to the dry mixture for an enhanced flavor dimension that complements the squash's natural sweetness.

Ways To Serve Fried Squash With A Twist

• Southern Garden Party Platter: Arrange golden fried squash slices on a rustic wooden board with fresh herbs scattered around, creating a stunning centerpiece that showcases the crispy southern delicacy.
• Dipping Sauce Delight: Whip up a quick ranch or spicy remoulade sauce to complement the crunchy squash, adding an extra layer of tangy flavor that elevates the dish's taste profile.
• Picnic Perfect Pairing: Serve alongside grilled chicken, coleslaw, and cornbread for a classic southern meal that celebrates fresh summer vegetables and comforting home cooking.
• Appetizer Transformation: Cut squash into smaller bite-sized pieces and serve as a crowd-pleasing finger food during backyard gatherings or casual family get-togethers.

Preserving Fried Squash For Future Cravings

• Store leftover fried squash in an airtight container in the refrigerator for up to 3 days. Place a paper towel underneath to absorb moisture and prevent sogginess.
• Revive crispy texture by baking at 375°F for 8-10 minutes. Spread slices on a baking sheet in a single layer to ensure even heating and maintain crispiness.
• Quickly restore crunchiness by air frying at 350°F for 3-4 minutes. Arrange squash in a single layer without overcrowding for best results.
• Warm in a dry skillet over medium heat for 2-3 minutes, turning occasionally to prevent burning and restore original crispness.

FAQs

• Why use buttermilk in this recipe?

Buttermilk helps tenderize the squash, adds tanginess, and creates a better coating that sticks perfectly to the vegetable, ensuring a crispy, flavorful exterior.

• Can I use a different type of squash?

Yellow squash works best, but zucchini can be a great alternative with similar texture and frying characteristics. Just ensure the squash is fresh and firm.

• How do I know the oil is at the right temperature?

Use a kitchen thermometer to check it’s at 350F, or drop a small piece of bread into the oil – if it sizzles and turns golden within 60 seconds, the oil is ready for frying.

Southern Fried Squash Recipe

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4.9 from 22 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Southern-style squash emerges as a crispy, golden delight that celebrates Southern culinary traditions. Garden-fresh vegetables meet a perfectly seasoned cornmeal coating, creating a simple yet irresistible side dish you’ll crave at summer gatherings.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (454 grams) yellow squash
• 1/2 cup (120 milliliters) buttermilk
• 1 large egg

Dry Ingredients:

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (15 grams) flour
• 2 tablespoons (16 grams) yellow cornmeal
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Cooking Ingredient:

• Oil, for frying

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Instructions

1. Prepare yellow squash by slicing into uniform rounds approximately 1/4 inch thick, using a mandolin for consistent results.
2. Create seasoned coating by combining flour, cornmeal, seasoned salt, black pepper, garlic powder, and onion powder in a shallow bowl.
3. Whisk buttermilk with egg and a tablespoon of flour in a separate shallow bowl to create a wet mixture for dredging.
4. Dip each squash slice into buttermilk mixture, allowing excess to drip off, then thoroughly coat with seasoned flour mixture, ensuring complete coverage.
5. Heat vegetable oil in a cast-iron skillet to 350°F, maintaining a depth of about 1/2 inch for optimal frying.
6. Gently place coated squash slices into hot oil, avoiding overcrowding, and fry until golden brown, approximately 2 minutes per side.
7. Transfer fried squash to a paper towel-lined plate to absorb excess oil, then move to a wire rack to maintain crispiness.
8. Continue frying remaining squash slices in batches, adjusting heat as needed to maintain consistent oil temperature.
9. Serve immediately while hot and crispy, enjoying the golden, crunchy exterior and tender squash interior.

Notes

• Use a mandolin for precise, uniform squash slices to ensure even cooking and consistent texture.
• Pat squash dry before coating to help the breading adhere better and create a crispier crust.
• Maintain oil temperature around 350F for perfect golden-brown exterior without greasy results.
• For gluten-free version, swap all-purpose flour with almond flour or gluten-free cornmeal blend.
• Add a pinch of cayenne pepper to dry mixture for subtle heat and extra flavor dimension.
• Let coated squash rest briefly before frying to help breading set and prevent falling off during cooking.
• Use fresh, firm yellow squash for best taste and crunchiest texture in the final dish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Appetizer, Lunch, Dinner
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 265
• Sugar: 2g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 37mg