Put the South’s favorite summertime side dish on the table with just a few simple ingredients and 20 minutes time! Featuring perfect, golden Fried Squash, crispy on the outside and buttery, soft on the inside. Use yellow squash, zucchini, or both!
WHAT YOU’LL NEED FOR FRIED SQUASH
- Yellow Squash (or Zucchini) – Yellow squash and zucchini are both summer squashes and if you’re a gardener, they’re likely growing together at the very same time. Conveniently, you don’t have to change a thing to this recipe if you’d like to fry both squash and zucchini at the same time, or even just zucchini!
- Whole Milk & Eggs – The mixture of milk and eggs is what keeps the dry coating in place.
- Hot Sauce – This gives your Fried Squash a flavor oomph, but don’t have to worry about it adding too much heat. If you don’t have any on hand, you can leave it out altogether.
- Canola Oil – A truly flavorless oil and perfect for frying!
- Flour – Use only all-purpose flour for this recipe.
- Cornmeal – We suggest using fine cornmeal for a less chewy and crispier texture. However, if you like that sort of thing, feel free to use medium-ground cornmeal/polenta instead.
WHY CORNMEAL AND FLOUR?
Rather than using just cornmeal or just flour, we suggest using both. A straight cornmeal batter can be unforgiving and chewy. Using flour in the mixture softens the bite, and makes for a much more pleasing, crunchy exterior.
HOW TO FRY SQUASH
- Add milk, eggs, and hot sauce to a large bowl. Mix to combine and add the sliced squash.
- Mix together cornmeal, flour, salt, and pepper.
- Add oil to a large skillet and allow to come to temperature.
- Coat the squash thoroughly in the dry mixture and carefully add to the oil.
- Cook for 2 1/2 – 3 minutes on each side, and set aside to cool on a plate or cooling rack.
WHAT TEMPERATURE TO FRY SQUASH AT?
For best results when frying squash, have your oil situated between 350-375°. An instant-read thermometer is great for gauging temperatures quickly, but take note — nothing makes frying easier than an infrared thermometer.
CAN YOU FRY SQUASH THAT HAS BEEN FROZEN?
Squash that has been previously frozen will have a rather high water content. If you intend to fry squash that’s come from the freezer, make sure it is completely thawed and you might even consider patting it dry with a paper towel to remove any excess water.
HOW TO KEEP FRIED SQUASH FROM GETTING SOGGY
If you want to keep your Fried Squash from getting soggy, avoid stacking the slices as they come out of the oil. Instead, have ready a cooling rack situated over a rimmed baking sheet or pan, lined with paper towels to catch any grease drippings. As the squash comes out of the oil, place it in a single layer on the cooling rack.
FRIED SQUASH DIPPING SAUCE
Squash and dill go hand and hand, so if you’re looking for a stellar dipping sauce to serve alongside Fried Squash, either Homemade Ranch Dressing or Dill Dip would make an excellent addition to your spread. Not a fan of dill? Try Romesco Sauce instead!
5 MORE SOUTHERN SIDE DISHES YOU’LL LOVE
- Yellow Squash Casserole is a sweet and savory casserole that comes together quickly and bakes up beautifully! It features yellow squash, cheese, and Ritz crackers.
- Fried Green Tomatoes are the perfect Southern summertime treat. They fry up perfect with a batter that makes for one incredibly crunchy coating!
- Butter Beans features frozen lima beans, chopped ham, garlic, and onion, and comes together with full flavor after just 30 minutes of simmering!
- Southern Creamed Corn is made fast on the stovetop with milk, cream cheese and fresh (or frozen) corn!
- Green Beans with Tomatoes and Bacon is an easy, slow-cooking side dish made special with fresh green beans, bacon, and fire-roasted canned tomatoes.
The best Fried Squash Recipe featuring a crispy, golden batter of cornmeal and flour. Works beautifully for fried yellow squash AND fried zucchini!
- 1 cup whole milk
- 2 large eggs slightly beaten
- 4 dashes hot sauce
- 4 yellow squash (or zucchini), sliced just over a 1/4" thick
- 1 1/2 cup canola oil
- 2 cups all-purpose flour
- 1 cup fine cornmeal
- 2 1/2 teaspoon Kosher salt
- 1 teaspoon black pepper
Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.