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.
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!
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