Fried squash is made with beautiful yellow squash, a light batter and then gently fried. This dish is sure to become a summer favorite. Serve as a delicious side dish or appetizer.
Growing up my mom had a beautiful vegetable garden. She grew everything from peppers, cucumbers, tomatoes and squash.
We always seemed to have an over abundance of yellow squash so it felt like we were eating it all summer long. She would use them for things like stir fry, casseroles but my favorite thing was when she fried them.
Why this recipe works
- Perfect way to use summer squash.
- Makes a delicious appetizer or side dish.
- Surprisingly easy to make.
Yellow squash – Use fresh from the garden or grocery store. Zucchini also works for this recipe.
Flour and Cornmeal – These are used for the “batter”.
Egg and Milk – Wet ingredients to help the dry mixture stick.
Seasoned Salt– I love using seasoned salt but feel free to use salt and pepper or Cajun seasoning.
How to make fried squash
Scroll to the bottom for full printable recipe, ingredients and video.
- Cut: Clean and dry squash. Cut off ends and slice into 1/4-inch thick slices.
- Salt: ***This step is optional but helps to keep squash crispy. After slicing, place rounds on a paper towel or colander. Sprinkle salt over the rounds to help draw out any extra moisture. Let sit for 15-30 minutes. Rinse of salt and pat dry.
- Prepare: Whisk together egg and milk in a bowl. Stir together flour, cornmeal and seasoning in a large bowl or plate.
- Heat: Pour vegetable oil in large, deep skillet and warm over medium heat. (About 350 degrees.)
- Coat: Dip squash slice into egg mixture then flour mixture. Make sure to completely coat.
- Fry: Place coated squash slices in the hot oil. Fry for about 3-4 minutes on each side or until turns golden brown.
- Serve: Remove from oil and place on a paper towel to remove excess grease and then place on wire rack until ready to eat.
How to keep fried squash crispy?
The secret to keeping squash crispy is to sprinkle salt on top of the rounds to help draw out extra water.
Once the squash is sliced, place slices on paper towel or in a colander. Sprinkle salt on top of the slices and let them sit about 15-30 minutes to get out that moisture. If you like, lightly rinse the salt off and pat dry when ready to start cooking.
How to store
- Warmed: If you are frying a large batch and need to keep the already cooked warm before serving, place fried squash on a baking sheet and keep in oven at 250 degrees F until ready to serve.
- Store: If you have any leftovers, let them cool and store in an airtight container in the refrigerator for 1-2 days. Place on a baking sheet and reheat at 375 degrees for about 5 minutes.
- Serve with your favorite sauce like ranch, Chick-Fil-A sauce or even tarter sauce. I even like to sprinkle on a little french fry seasoning immediately after they are finished frying.
- If you like a little heat and spice, add a pinch of cayenne pepper to flour mixture or a splash of hot sauce to milk mixture.
- Be sure not to overcrowd the frying pan or they won’t cook evenly.
How to make fried squash in air fryer
Making this in the air fryer helps to cut back on calories and oil. It does a nice job of crisping up the squash.
Prepare the squash by dipping in the egg mixture and then flour mixture. Place in the air fryer basket being sure not to overcrowd or stack.
Air fry at 390 degrees F for about 5 minutes on each side.
What to eat with pan fried yellow squash
This makes a wonderful side dish, especially in the summer. Here are a few of our favorite recipes to pair it with:
- Air fryer hamburger
- Air fryer meatloaf
- Instant pot country style ribs
- Air fryer chicken legs
- Rotisserie style chicken
***If you made this recipe, feel free to leave a comment and star rating below.
Fried Yellow Squash
- 2-3 yellow squash
- 1 egg
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup corn meal
- 1 teaspoon seasoned salt
- 1/8 teaspoon ground black pepper
- 1 cup vegetable oil
- 1 teaspoon salt OPTIONAL for drying out squash
- Clean and dry squash. Cut off ends and slice into 1/4-inch thick slices.
- ***This step is optional but helps to keep squash crispy. After slicing, place rounds on a paper towel or colander. Sprinkle salt over the rounds to help draw out any extra moisture. Let sit for 15-30 minutes. Rinse of salt and pat dry.
- In a bowl, whisk together milk and egg. In a large bowl or plate, whisk together flour, cornmeal, seasoned salt, and pepper.
- Dip squash slice into egg mixture and then dip into flour mixture. Make sure to completely coat the squash slice in the flour mixture.
- Pour vegetable oil in large, deep skillet and warm over medium heat. (About 350 degrees.)
- Place coated squash slices in the hot oil. Fry for about 3-4 minutes on each side or until turns golden brown.
- Carefully remove squash from oil and and place on a paper towel lined plate and pat off any excess grease.