Fried Squash
intro
Golden, crispy pan-fried summer squash with a light seasoned cornmeal coating, a beloved quick, savory Southern side made with fresh seasonal produce.
Ingredients
Steps
Prep squash slices
Rinse 450 grams of yellow summer squash under cool running water, pat completely dry with paper towels, then slice into uniform ¼-inch thick rounds; discard the tough stem and blossom ends. Do not slice thinner than ¼-inch to avoid mushy, soggy results during frying.
Set up coating station
In one shallow wide dish, whisk 1 large egg and 30 ml whole milk until fully smooth with no visible streaks of egg white. In a second shallow dish, mix 60 grams fine cornmeal, 30 grams all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until evenly combined.
Heat frying oil
Pour 80 ml of neutral vegetable oil into a 12-inch cast iron or heavy-bottomed skillet, set over medium heat to reach 350°F (175°C). Heat the oil for 3-4 minutes, testing readiness by dropping a single pinch of cornmeal into the oil: it should sizzle immediately and rise to the surface within 1 second without turning dark brown.
Coat squash evenly
Working 3-4 slices at a time to avoid clumping, dip each squash round first into the egg-milk mixture, letting excess liquid drip off for 2 seconds, then press firmly into the cornmeal coating on both sides to ensure a full, even layer. Set coated slices on a clean dry plate while you finish prepping the full batch.
Fry squash in batches
Carefully place 6-7 coated squash slices in the hot oil in a single layer, taking care not to overcrowd the pan (which drops oil temperature and causes sogginess). Fry for 2.5 minutes on the first side over steady medium heat, until the bottom is deep golden and crispy, then flip each slice with metal tongs and fry for another 2 minutes on the second side. If the oil starts to smoke at any point, reduce heat slightly to prevent burning the coating.
Drain and finish
Transfer fried squash slices to a wire rack set over a paper-towel-lined baking sheet, immediately sprinkle with a tiny pinch of extra kosher salt while the slices are still hot. Let excess oil drain for 1 minute before frying the remaining batches of coated squash, adding 1 tablespoon of extra oil if the pan runs dry between batches.
Tips
2.If using extra-moist homegrown squash, sprinkle sliced rounds with ½ teaspoon salt, let rest 10 minutes to draw out excess water, then pat completely dry before coating to prevent sogginess.
3.Maintain a steady 350°F (175°C) oil temperature throughout frying; oil that is too cool will make squash greasy, while oil that is too hot will burn the coating before the squash tenderizes inside.
OMG this crispy fried squash is a total game changer! My picky 7 and 9 year old gobbled up every last bite at Sunday family dinner, they kept asking for seconds before everyone even got their first serving. I used yellow squash straight from my backyard garden and it came out perfect, crunch didn’t get soggy even after sitting out for 20 minutes while we finished the fried chicken. 10/10 will be making this for our next church potluck too!
SO good and so easy! I’m always scrambling to throw together weeknight sides between work and soccer practice, and this only took 20 minutes total. I paired it with baked pork chops and roasted broccoli and the whole family cleared their plates. Even my teen who swears he hates all veggies ate three pieces. No notes, will be adding this to the regular meal prep rotation!
Wow, this recipe was so simple even I didn’t mess it up! I’ve tried a few other fried squash recipes that came out greasy or with breading that slid right off, but this one had the perfect crisp and the seasoning was spot on. I added a tiny pinch of cayenne for a little kick and it was chef’s kiss.
Made this yesterday for our backyard cookout to go with brisket and potato salad and everyone was raving. Half the guests asked for the recipe before they left! The crust stays crispy even when it’s not piping hot, which is a win for outdoor gatherings when you’re not eating right off the stove.
Tastes exactly like the fried squash my grandma used to make when I’d visit her in Tennessee as a kid! I was worried I couldn’t nail that nostalgic flavor, but this recipe hit every note. Crunchy outside, tender inside, perfectly salted. I ate half the batch straight off the cooling rack before I even got the rest of dinner on the table oops.
Had a million yellow squash coming out of my summer garden and had no clue what to do with all of them, so I gave this a shot. So good! I’ve already made it two weekends in a row. Only note is I’d recommend slicing the squash a little thinner than 1/4 inch if you like extra crispy, that’s what worked best for me.
Meal prepped a big batch of this on Sunday to eat as a side for lunches all week and it held up way better than I expected! I reheated it in the toaster oven for a couple minutes and the crisp came right back, no sogginess at all. Perfect for anyone who hates boring lunch sides.
I’m a self-proclaimed fried food snob and this recipe did not disappoint. The breading ratio is perfect, not too thick, not too thin, and it actually sticks to the squash instead of falling off in the oil like every other recipe I’ve tried. Served it with a side of ranch for dipping and *chef’s kiss*. 10/10 would make again.
My nana used to make fried squash every summer and this is the closest I’ve ever gotten to her recipe! The only thing I did different was use a mix of cornmeal and flour like she did, and it turned out perfect. Brings back so many good childhood memories eating this on her porch with sweet tea.
Made this for my roommate’s birthday potluck in our apartment and everyone was shocked how easy it was! I accidentally used zucchini instead of yellow squash because the store was out, and it still came out so crispy and delicious. No one even noticed the swap until I told them.
I took the advice from the comments and brought this to my neighborhood block party this weekend, and it was the first dish gone! People were scraping the platter. I set it on a wire rack like Chef Admin suggested and it stayed crispy the whole time, zero sogginess. Can’t recommend enough for any group gathering.
I made this gluten free by swapping the regular flour for a 1:1 GF flour blend and using gluten free cornmeal, and it came out exactly like the regular version! My whole family ate it and didn’t even notice it was GF, which is a huge win for my kid who has celiac. Finally a fried side I don’t have to make a separate batch of!
Why have I been wasting my time making boring steamed squash this whole time??? This is 1000x better, crispy, flavorful, so quick to throw together. I dipped mine in hot honey and it was unreal, sweet and salty and crunchy. Already bought extra squash at the grocery store to make it again this weekend.