Crispy Fried Squash is an ideal side dish because it’s simple, quick to make, and complements a wide range of main courses. The crispy coating gives it a satisfying crunch, while the tender squash inside provides a subtle sweetness that pairs well with savory dishes.
While both yellow squash and zucchini are commonly used in frying, yellow squash tends to be softer and sweeter, making it ideal for a crispy, tender result. Zucchini, on the other hand, has a slightly firmer texture and milder flavor but can also be fried to perfection. Understanding the differences can help you choose the best squash for your preferences.
Crispy fried squash is a staple in Southern cooking, often served alongside fried chicken, cornbread, or other comfort foods. Its crispy exterior and flavorful interior have made it a favorite in Southern homes and restaurants for generations. The versatility of fried squash makes it a go-to dish for both casual meals and special occasions.
Table of Content
Ingredients You’ll Need for Crispy Fried Squash
- 1 cup all-purpose flour
- 2 medium yellow summer squash or zucchini
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1 1/2 teaspoons salt, divided
- 2 large eggs
- 1/4 cup buttermilk (or regular milk with 1 teaspoon lemon juice)
- Vegetable oil for frying (approximately 2 cups)
Equipment
- Thermometer (optional)
- Large skillet or deep fryer
- Paper towels
- Slotted spoon or tongs
- Mixing bowls
- Cutting board and knife
Step-by-Step Guide on How to Prepare Fried Squash
- Prepare the squash: Wash and pat dry the squash. Slice into 1/4-inch rounds. Lightly salt the rounds with 1/2 teaspoon salt and let them sit for 10 minutes to draw out excess moisture.
- Set up your breading station:(3 bowl)
- 1: Combine 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 2: Whisk eggs with buttermilk
- 3: Mix remaining 1/2 cup flour, cornmeal, garlic powder, onion powder, paprika, cayenne, Italian herbs, and remaining salt and pepper
- Pat dry the squash slices with paper towels to remove the moisture that has been drawn out.
- Heat the oil: In a large, heavy skillet or deep fryer, heat oil to 350°F (175°C). The oil should be about 1/2 inch deep.
- Bread the squash:
- Dredge each slice in the flour mixture (Bowl 1)
- Dip in the egg wash (Bowl 2)
- Coat thoroughly in the cornmeal mixture (Bowl 3)
- Fry in batches: Carefully place breaded squash slices in hot oil, being careful not to overcrowd. Fry for 2-3 minutes per side until golden brown and crispy.
- Drain: Remove with a slotted spoon and drain on paper towels.
- Serve immediately while hot and crispy.
Tips & Variations
- For extra crispiness: Double-dip the squash (flour, egg, cornmeal, then back to egg and cornmeal again)
- Spicy version: Add hot sauce to the egg mixture and more cayenne to the cornmeal
- Herbed version: Add fresh chopped herbs like parsley, basil, or dill to the cornmeal mixture
- Parmesan version: Add 1/4 cup grated Parmesan cheese to the cornmeal mixture
- Air fryer method: Spray breaded squash with cooking spray and air fry at 400°F for 8-10 minutes, flipping halfway through
Serving Suggestions
- Serve with Wingstop Ranch, marinara sauce, or garlic aioli for dipping
- Sprinkle with freshly grated Parmesan cheese while still hot
- Add a squeeze of fresh lemon juice for brightness
- serve with Chicken Parmesan, Beef Liver, Baked Chicken Cutlets
Storage Tips
- Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days
- Reheat in a 350°F oven for 5-7 minutes to restore crispiness
Nutritional Information (Approximate per serving)
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
- Sodium: 650mg
Frequently Asked Questions (FAQ)
What kind of squash works best for this recipe?
Yellow summer squash and zucchini work equally well. Choose medium-sized squash that are firm with tender skin. Avoid large, overgrown squash as they tend to have tough skin and more seeds.
Why salt the squash before frying?
Salting the squash draws out excess moisture, which helps the breading stick better and results in crispier fried squash. It also pre-seasons the vegetable.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. The cornmeal is naturally gluten-free, but check packaging to ensure it wasn’t processed in a facility with gluten.
How do I know when the oil is hot enough?
If you don’t have a thermometer, place the end of a wooden spoon in the oil. If small bubbles form around the wood, the oil is ready. Alternatively, add a small pinch of the cornmeal mixture – it should sizzle immediately but not burn.
Can I use other vegetables with this breading?
Absolutely! This breading works wonderfully with green tomatoes, eggplant slices, onion rings, okra, or bell pepper rings.
How do I keep the breading from falling off?
Make sure to pat the squash very dry after salting. Also, let the excess egg drip off before coating with cornmeal, and press the cornmeal mixture firmly onto each slice. Finally, allow the breaded squash to rest for 5 minutes before frying.
In conclusion, making crispy fried squash is a simple yet incredibly satisfying dish that perfectly combines the natural sweetness of squash with a savory, crispy coating. By following the steps to properly season and prepare the squash, you can achieve that golden, crunchy exterior and tender interior that makes this Southern favorite so irresistible. Whether you’re using yellow squash or zucchini, adjusting the seasoning to your taste, or experimenting with healthier cooking methods like air frying or baking, fried squash remains a versatile and delicious dish suitable for any meal.
So, gather your ingredients, follow the tips shared in this guide, and enjoy a batch of crispy fried squash that’s sure to become a staple in your kitchen!
« How to Make Crispy Fried Squash: A Simple and Delicious Recipe »
Description
Crispy Fried Squash: A delicious Southern-inspired side dish featuring tender summer squash coated in a seasoned cornmeal crust and fried to golden perfection. Easy to make and perfect for using garden-fresh vegetables.
Ingredients
Instructions
- Prepare the squash: Wash and pat dry the squash. Slice into 1/4-inch rounds. Lightly salt the rounds with 1/2 teaspoon salt and let them sit for 10 minutes to draw out excess moisture.
- Set up your breading station:
- Bowl 1: Combine 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Bowl 2: Whisk eggs with buttermilk
- Bowl 3: Mix remaining 1/2 cup flour, cornmeal, garlic powder, onion powder, paprika, cayenne, Italian herbs, and remaining salt and pepper
- Pat dry the squash slices with paper towels to remove the moisture that has been drawn out.
- Heat the oil: In a large, heavy skillet or deep fryer, heat oil to 350°F (175°C). The oil should be about 1/2 inch deep.
- Bread the squash:
- Dredge each slice in the flour mixture (Bowl 1)
- Dip in the egg wash (Bowl 2)
- Coat thoroughly in the cornmeal mixture (Bowl 3)
- Fry in batches: Carefully place breaded squash slices in hot oil, being careful not to overcrowd. Fry for 2-3 minutes per side until golden brown and crispy.
- Drain: Remove with a slotted spoon and drain on paper towels.
- Serve immediately while hot and crispy.
Notes
- For extra crispiness: Double-dip the squash (flour, egg, cornmeal, then back to egg and cornmeal again)
Spicy version: Add hot sauce to the egg mixture and more cayenne to the cornmeal
Herbed version: Add fresh chopped herbs like parsley, basil, or dill to the cornmeal mixture
Parmesan version: Add 1/4 cup grated Parmesan cheese to the cornmeal mixture