Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A quick and easy southern-style fried yellow squash recipe featuring a crispy seasoned cornmeal coating, perfect for weeknight meals and comfort food lovers.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 medium yellow squashes, sliced about 1/4 inch thick
  • 1 cup fine or medium grind cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup buttermilk (or dairy-free milk with a splash of lemon as substitute)
  • About 2 cups vegetable oil (canola or peanut oil preferred for frying)

Instructions

  1. Rinse and slice 3 medium yellow squashes into 1/4-inch-thick even rounds; set aside.
  2. In a shallow bowl combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; stir to blend.
  3. Pour 1 cup buttermilk into a separate bowl.
  4. Dip each squash slice into the buttermilk, let excess drip off, press gently to help the coating stick, then dredge in the cornmeal mixture and shake off any excess.
  5. Pour about 2 cups vegetable oil into a cast iron skillet and heat over medium-high until it reaches 350°F (175°C) or a pinch of cornmeal sizzles on contact.
  6. Carefully place coated squash slices in a single layer in the hot oil and fry in batches to avoid crowding, about 3 minutes per side, flipping gently with tongs, until golden and crispy.
  7. Remove fried squash to a wire rack or paper towels to drain excess oil and keep the coating crisp.
  8. If holding briefly, keep fried squash in a warm oven at 200°F (95°C) for up to 15 minutes.

Notes

Keep oil temperature steady around 350°F (175°C) to avoid burning or greasy coating., Use a cast iron skillet for even heat and authentic southern-style crispiness., Avoid overcrowding skillet to maintain oil temperature and crispness., Draining fried squash on a wire rack allows air circulation and keeps crust crunchy., Serve as a side with grilled meats or as an appetizer with dips like ranch, spicy aioli, or lemon juice., For gluten-free version, substitute all-purpose flour with rice or chickpea flour., For a baked option, coat squash and bake at 425°F (220°C) for 20-25 minutes, flipping halfway., Use plant-based milk with lemon juice as a vegan buttermilk substitute., Reheat leftovers on a wire rack in a 375°F oven for 8-10 minutes to restore crispness; avoid microwave.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: Southern US

Nutrition

  • Serving Size: About 1 serving
  • Calories: Approximately 180-220 calories per serving (estimated)
  • Fat: Approximately 10 grams per serving (estimated)
  • Carbohydrates: Approximately 25 grams per serving (estimated)
  • Protein: Approximately 3 grams per serving (estimated)