In this recipe, you'll learn exactly how to create a crispy, golden fried squash dish that’s quick, flavorful, and guaranteed to impress.
What can you expect from this post? We'll walk you through a brief history of fried squash, share all the ingredients you'll need, and provide a simple, step-by-step guide to achieve golden perfection. Plus, we'll answer common questions, like "What type of squash works best?" and "Can I make it healthier?" Let's get cooking! 🧑🍳
Fried squash has been a staple in southern kitchens for decades—especially during the summer months when squash is abundant. Traditionally, families would dip fresh, garden-grown squash in buttermilk, dredge it in cornmeal, and fry it to a golden crisp in a cast iron skillet.
Today, it’s evolved into a must-try comfort classic enjoyed across the nation.
But enough history—let’s talk about what you’ll need to recreate this magic in your kitchen. 👇👩🍳
Here’s what you’ll want to grab for the perfect fried squash recipe:
That’s it—just a few pantry staples and some fresh squash, and you’re ready to go. Now for the fun part!
Wash your squash thoroughly and pat it dry. Slice into thin rounds, about ¼ inch thick. The thinner the slice, the crispier the fried squash!
Pro Tip: If you’re using zucchini, you can cut them into sticks or discs depending on your preferred shape.
Set up three bowls:
Dip each piece of squash into the flour, ensuring it's evenly coated. Next, dip it into the buttermilk (or egg wash), and finally press it into the cornmeal or breadcrumb mix. Press gently to make sure the coating sticks.
Tip: Keep one hand "wet" (for dipping in buttermilk) and the other "dry" (for coating in cornmeal) to avoid a sticky mess.
Heat your oil in a deep pan or skillet over medium-high heat (around 350°F). Test the oil by dropping in a small piece of breading—if it bubbles and sizzles, it’s ready! Fry the squash in batches to prevent overcrowding, cooking each side for about 2–3 minutes or until golden brown.
Use tongs to transfer the fried squash to a paper towel-lined plate to drain excess oil. Sprinkle a little extra salt while they’re hot for maximum flavor.
Serve warm with a side of ranch dressing, aioli, or spicy dipping sauce for added flair. Warning: These tend to disappear fast, so make plenty! 😉
Bonus Tip: Try pairing fried squash with grilled chicken or a fresh summer salad for a complete meal.
Yellow squash and zucchini are ideal thanks to their mild flavor and tender texture. However, you can experiment with other varieties like pattypan squash for a unique twist!
Absolutely! For a healthier spin, you can bake or air fry your squash. Simply follow the same breading steps, then bake at 425°F for 20 minutes (flipping halfway) or air fry at 375°F for 15 minutes.
Two key tricks:
Fried squash tastes best fresh, but you can make it ahead of time and keep it warm in the oven (set to 200°F) for up to 30 minutes. Freezing, however, isn’t recommended as the texture can become soggy.
Ranch dressing, garlic aioli, spicy mayo, or a tangy barbecue dip are crowd favorites. Feeling adventurous? Try a honey drizzle for a sweet-savory twist. 🍯
There you have it—crispy, golden fried squash that’s guaranteed to impress your family, friends, and even yourself! 🏆 Now it’s time to give it a try and make it your own. Whether you stick to the classic recipe or put your own spin on it, we’d love to see how yours turns out.
Snap a photo of your fried squash and tag us on Instagram (@so.many.recipes) or use the hashtag #GoldenSquashCreations. We might feature your dish on our page!
Happy frying, and don’t forget to enjoy the crunch! 🍽️✨
Wash the squash thoroughly, pat it dry, and slice it into thin rounds about ¼ inch thick. For zucchini, you can cut into sticks or discs based on preference.
Dip each slice of squash into the flour, ensuring it’s evenly coated. Next, dip it into the buttermilk or egg wash. Finally, press it gently into the cornmeal or breadcrumb mix to ensure the coating sticks.
In a deep pan or skillet, heat the oil over medium-high heat to about 350°F. Test the oil with a small piece of breading; it should bubble and sizzle.
Fry the squash slices in batches to avoid overcrowding. Cook each side for 2–3 minutes until golden brown.
Transfer the fried squash to a paper towel-lined plate to drain excess oil. While hot, sprinkle with a little extra salt for enhanced flavor.
Serve warm with your favorite dipping sauce, such as ranch, aioli, or spicy mayo. Pair with grilled chicken or a fresh summer salad for a complete meal.