1. Can I use zucchini instead of yellow squash?

Absolutely! Zucchini and yellow squash have similar textures, so they both work well for this recipe. The only difference is that zucchini has a slightly milder taste and holds a little more moisture. Just be sure to pat the slices dry before coating them to keep the batter crispy.

2. How do I keep fried squash from getting soggy?

To get perfectly crispy squash , follow these simple tips: ✔ Pat the squash dry before breading it—too much moisture leads to a soggy crust. ✔ Use a mix of flour and cornmeal for an extra crispy coating. ✔ Don’t overcrowd the pan when frying, or the oil temperature will drop. ✔ Drain on a cooling rack instead of stacking them on paper towels.

3. Can I make this fried squash recipe ahead of time?

While fried squash is best when fresh, you can make it ahead of time and reheat it properly: Oven : Reheat at 375°F for 5-7 minutes. Air Fryer : Heat at 350°F for 3-5 minutes. Skillet : Warm it up over medium heat for a minute per side.

4. What’s the best oil for frying squash?

For the best crispy texture, use oils with a high smoke point , such as: ✔ Vegetable oil – A neutral choice that fries evenly. ✔ Peanut oil – Adds a slight nuttiness and works great for frying. ✔ Canola oil – A light and heart-healthy option. Avoid using olive oil, as it has a low smoke point and can burn quickly.

Fried Squash Recipe: The Best Homemade 5-Step Recipe Guide

Description

This homemade fried squash recipe is a crispy, golden Southern classic that’s simple to make and absolutely delicious.

Ingredients

Scale

2 large yellow squash, sliced into ¼-inch rounds
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon paprika
1 cup buttermilk
2 large eggs, beaten
Vegetable oil for frying

Instructions

Prepare the Squash: Wash, dry, and slice into even rounds.
Make the Coating: In one bowl, mix flour, cornmeal, and seasonings. In another bowl, whisk buttermilk and eggs.
Coat the Squash: Dip each slice into the buttermilk mixture, then coat with the flour mixture.
Fry to Perfection: Heat oil to 350°F and fry in batches for 2-3 minutes per side, until golden brown.
Drain and Serve: Place on paper towels or a cooling rack, then serve hot with your favorite dip!

Notes

For extra crispiness, double dip the squash before frying.
Don’t overcrowd the pan, or the squash will turn soggy.
Store leftovers in the fridge and reheat in an oven or air fryer for best results.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 230
Sodium: 320mg
Fat: 12g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g

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