Southern Fried Yellow Squash
This crispy Southern Fried Yellow Squash is the ultimate summer side dish. Made with yellow squash, seasoned flour, and buttermilk, it’s golden, crunchy, and full of Southern flavor.
Recipe Development – All recipes found on Baked Broiled and Basted have been developed and extensively tested to bring you the highest quality recipes . No recipes or photos on this site are AI generated .
Nothing says Southern summer quite like a plate full of crispy golden fried squash. This classic side dish is a staple on tables across the South, especially when yellow summer squash is at its peak. If you grew up in the South, chances are you’ve had a plate of crispy fried squash at some point during the summer. I sure did! My aunt and uncle had a big garden, and my aunt would fry up yellow squash and call them “supper cookies” just to get us kids to eat them. One bite of this Southern classic takes me right back to those summer evenings. Another summer classic was fresh corn , check out my Boiled Corn with Jalapenos and Honey recipe .
Read more: Southern Fried Yellow Squash
What you will need to make Crispy fried squash:
- 1½ pounds yellow squash (about 3 medium squash)
- 1½ cups seasoned flour (I use Kentucky Kernel)
- 3 tablespoons yellow cornmeal
- ½ cup buttermilk
- 1 large egg
- Oil for frying (I use vegetable oil)
- Cast Iron skillet for frying
- shallow bowls
- Fry spatual
- Baking sheet with a rack
- kitchen tongs
This post on this website may contain affiliate links. This means the owner may receive compensation for recommending a product or service . I never recommend products that I do not use or like . Tap HERE for full disclaimer
How to make Southern Fried Yellow Squash :
Wash and slice the squash into ¼-inch thick rounds. Discard the ends. Begin heat about a 1/2 inch of oil in a skillet .
- 1-In a shallow bowl, whisk together the seasoned flour and cornmeal. In a separate bowl, whisk together the buttermilk and egg.
- 2-Dip each squash slice into the buttermilk mixture, letting the excess drip off.
- 3- Dredge the squash in the flour mixture, coating both sides. Shake off excess
- 4-Continue dipping until you get enough to fry .
- 5-Carefully place squash into the hot oil without overcrowding the pan. Fry 2–3 minutes per side, or until golden brown.
- 6-Remove with a slotted spatula and place on a paper towel-lined plate to drain.
- 7-Transfer to a wire rack over a baking sheet to keep crispy
- 8-Place in the oven on low or “keep warm” until ready to serve.
- Repeat until all squash slices are fried. Serve hot and crispy!
What You’ll Love About This Recipe:
- Simple Ingredients: No complicated coatings here, just good old Southern know-how.
- Crispy Every Time: The combo of seasoned flour and cornmeal delivers that crave-worthy crunch.
- Perfect for Summer: Yellow squash is abundant this time of year and this is one of the best ways to enjoy it.
- Versatile: Serve it as a snack, side, or appetizer, it always disappears fast!
Tips for Success:
- Make sure your oil is hot enough before frying. If it’s too cool, the squash will soak up oil and get soggy. I use an kitchen thermometer to test the temp of the oil .
- Don’t overcrowd the pan, this drops the oil temperature and messes with the crispiness.
- Seasoned flour like Kentucky Kernel adds a shortcut boost of flavor. If you use plain flour, season it well with salt, pepper, and a little paprika or garlic powder.
Serving Suggestions:
- Fried chicken or pork chops
- Fresh tomato slices and sweet onions
- Pinto beans and cornbread
- Dipped in Ranch Dressing
- Or enjoy it straight from the paper towel like we used to growing up!
Final Thoughts
This crispy Southern Fried Squash is more than a side dish, it’s a summer memory. Whether you grew up with your Mawmaw frying up a batch in her cast iron skillet or you’re making it for the first time, this recipe is pure Southern comfort on a plate. Serve it up hot, crunchy, and full of flavor, and don’t be surprised when folks start asking for seconds.
If you like this recipe check out these :
- Boiled Corn with Jalapeno and Honey
- The Best Macaroni Salad
- Watermelon Caprese Salad
- Stuffed Pattypan Squash
Southern Fried Yellow Squash
Ingredients
- 1 1/2 pounds Yellow Squash About 3 medium squash
- 1 1/2 Cup seasoned flour I used Kentucky Kernel
- 3 Tablespoons yellow cornmeal
- 1/2 cup buttermilk
- 1 large egg
- Oil for frying I used vegetable oil
Instructions
- Wash and slice the squash into ¼-inch thick rounds. Discard the ends.
- In a shallow bowl, whisk together the seasoned flour and cornmeal.
- In a separate bowl, whisk together the buttermilk and egg.
- Heat about ½ inch of oil in a heavy-bottomed skillet (cast iron is best) over medium-high heat, aiming for about 350°F.
- Dip each squash slice into the buttermilk mixture, letting the excess drip off.
- Dredge the squash in the flour mixture, coating both sides. Shake off excess and place the pieces on a plate.
- Carefully place squash into the hot oil without overcrowding the pan. Fry 2–3 minutes per side, or until golden brown.
- Remove with a slotted spatula and place on a paper towel-lined plate to drain.
- Transfer to a wire rack over a baking sheet to keep crispy, and place in the oven on low or “keep warm” until ready to serve.
- Repeat until all squash slices are fried. Serve hot and crispy!
Frequently Asked Questions :
Yes, zucchini fries up beautifully with the same method. The texture will be slightly different, but just as tasty.
Vegetable, canola, or peanut oil are all great choices. Use something with a high smoke point.
You can, but it won’t have the same texture. If you want that true Southern fried squash flavor, stick with the skillet.
Drain on paper towels then transfer to a wire rack. Keeping it off the paper towels will help maintain that crunch until you’re ready to serve.
