Southern Fried Squash Recipe (2024)

This quick and easy Southern Fried Squash recipe is one of my favorite things in the summer when summer squash is in season! Tender squash rounds, lightly coated in a seasoned cornmeal mixture then fried!

This classic recipe is ready in minutes! Pair your fried yellow summer squash with a classic Southern meatloaf with old fashioned tomato sauce, purple hull peas, fried catfish and some stewed okra and tomatoes and you've got yourself a full-blown Southern meal!

Yellow squash, also known as Summer or yellow Crookneck squash, is available year round at the grocery store, despite the name. It has a mild flavor which is slightly different from its cousin, zucchini.

This recipe works well with both kinds of squash.

You'll love this recipe!

Southern fried squash doesn't take long to make! Just a few simple ingredients. Serve as a side dish or appetizer with a dipping sauce! You can use this same technique to make restaurant quality fried okra!

• Quick 'n Easy: simple ingredients! lightly batter the squash with egg, then toss in seasoned cornmeal and lightly pan fried! You can have these on the dinner table in about 10-minutes!
• Semi-healthy: a healthy alternative to french fries; relatively low-fat and gluten-free (contains no flour)
• Flavorful: if you get small, young squash you'll get the best flavor

Here's what you'll need

1 pound of yellow squash, 2 eggs, frying oil, plain yellow cornmeal (not self rising cornmeal), garlic and onion powder, a little salt pepper and paprika (optional).

How to make it

Do the quick and easy prep work first! It makes fried squash a quick and easy recipe!

Set up dredging station with lightly beaten egg in a shallow bowl; in a second bowl, (a flat bowl or pie dish) combine the seasoned cornmeal, onion powder, garlic powder, paprika, salt and pepper. Add a dash of cayenne if you want spicy Southern fried yellow squash.

Slice the fresh squash into ¼" inch slices (do not remove the skin)

On the stove top, heat oil in heavy-bottom skillet (I use a cast iron skillet) on medium high heat. I recommend a high heat oil like canola oil or vegetable oil. Olive oil doesn't tolerate high heat very well.

(Note: the amount of frying oil you use will depend upon the size of your skillet; you want the oil to be about ½" inch in the frying pan)

Dredge the thinly sliced squash in the lightly beaten egg, then in the seasoned cornmeal; place the cornmeal-coated squash in the hot oil in a single layer; cook 3 minutes, flip squash, cook another minute until light golden brown then drain on paper towels or a wire rack to remove any excess oil.

How to select the best yellow squash

Look for a firm flesh with few blemishes; the smaller and darker yellow squash are usually the best choice because they're super tender and flavorful. Generally, you'll find smaller squash most available in the summer months.

Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes.

Recipe FAQ

Frying oil

• Use an oil suitable for high heat--canola, corn or vegetable oil work well for high heat recipes.
• Peanut oil and grapeseed oil also work well, but they are more expensive.
• Get the oil good and hot - about 300-315ºF should do it and keep an eye on the vegetable while it's frying.
• Cornmeal burns quickly, so if it starts to burn, turn the heat down.
• Olive oil does not work well for high heat cooking due to its low smoke point.

Make ahead and storage

If you want to make fried yellow squash ahead of time, just fry it according to the recipe directions, then let it cool; store in the fridge in an airtight container until ready to serve (up to 3 days.)

To reheat, set oven to 400ºF, place cooked squash in a single layer on ungreased baking sheet, and bake 10-12 minutes uncovered, until squash are warm.

I do not recommend using the microwave for reheating, as the cornmeal breading gets soggy.

Serving Suggestions

Serve these delicious Southern fried squash patties as you would any side dish, or as an appetizer or snack.They taste even better when lightly salted or sugared, or served with a honey mustard dipping sauce.

If you want to make fried yellow squash "fancy," garnish it with a little shredded parmesan cheese right after it comes out of the pan!

This is a great Southern classic recipe and a great way to get some fresh summer vegetables in your family's diet!

Honey Mustard Dipping Sauce

Combine all ingredients in a small bowl:

• 2 tablespoons stone ground mustard from a jar - NOT dry mustard powder
• 1 tablespoon honey or agave nectar
• ⅓ cup plain yogurt
• 1 teaspoon white vinegar
• pinch of salt

Fried yellow squash is typically served in the summer, but due to its abundant availability year-round, you can make this Southern side dish any time of year!

This Southern Fried Squash recipe is a Southern classic and a great way to get some fresh summer vegetables in your family's diet!

More Southern recipes

• How to Season and Cook Purple Hull Peas
• Fried Eggplant
• Salmon Croquettes
• Salisbury Steak with Brown Gravy
• Authentic Bruschetta
• Broccoli Crunch Summer Salad
• Cream Style Corn
• Sauteed Yellow Squash and Onions
• Restaurant-quality Fried Catfish
• Southern Fried Okra
• Easy Pan Fried Pork Chops

If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!

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