For the Squash
3 medium yellow squash
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
2 large eggs
¼ cup buttermilk or milk
Vegetable oil, for frying
The exact amount of oil depends on the size of your skillet. You want enough to create a shallow layer for frying.
Optional Seasonings
For even more flavor, consider adding:
Cayenne pepper
Onion powder
Cajun seasoning
Smoked paprika
A pinch of seasoned salt
Necessary Tools
You don’t need any special equipment.
Large skillet or cast-iron skillet
Cutting board
Sharp knife
Two shallow bowls
Tongs or slotted spatula
Paper towels or wire rack
Baking sheet, optional
Measuring cups and spoons
A cast-iron skillet is particularly nice for this recipe because it holds heat beautifully.
Ingredient Additions and Substitutions
This recipe is wonderfully flexible.
Use All Cornmeal
For a more traditional, extra-crunchy coating, you can skip the flour and use cornmeal alone.
Add Parmesan
A little finely grated Parmesan mixed into the coating adds a savory, cheesy flavor.
Try Panko
Replace some of the flour with panko breadcrumbs if you want an especially crunchy exterior.
Use Zucchini
Don’t have yellow squash?
Zucchini works beautifully using the same method.
Make It Spicy
Add:
Cayenne
Crushed red pepper
Cajun seasoning
Hot paprika
Use Buttermilk
Buttermilk gives the egg mixture a slight tang and helps the coating cling nicely to the squash.
How to Make Southern-Style Fried Yellow Squash
Now for the good part!
Step 1: Wash and Slice the Squash
Wash the yellow squash and pat it completely dry.
Trim off both ends.
Slice the squash into rounds about ¼-inch thick.
Try to keep the slices relatively uniform so they cook at the same rate.
You don’t want one piece perfectly golden while another is still firm.
Step 2: Prepare the Coating
In a shallow bowl, combine:
Cornmeal
Flour
Salt
Black pepper
Garlic powder
Paprika
Stir everything together.
This simple mixture creates that classic golden crust.
Step 3: Prepare the Egg Mixture
In a second shallow bowl, whisk together the eggs and buttermilk.
Make sure the mixture is smooth and well combined.
Step 4: Dip the Squash
Take a squash slice and dip it into the egg mixture.
Turn it over so both sides are coated.
Let any excess egg drip back into the bowl.
Step 5: Coat With Cornmeal
Transfer the squash into the cornmeal mixture.
Press gently so the coating sticks.
Turn the slice and coat the other side.
Shake off any excess.
Repeat with the remaining squash.
Step 6: Heat the Oil
Pour enough vegetable oil into a large skillet to create a shallow layer.
Heat over medium-high heat until the oil is hot.
A good test is to drop a tiny bit of the coating into the oil.
If it immediately sizzles, you’re ready.
If it just sits there, give the oil a little more time.
Step 7: Fry the Squash
Carefully place the coated squash rounds into the hot oil.
Don’t overcrowd the skillet.
Fry for about 2–3 minutes per side, or until golden brown and crisp.
The exact cooking time depends on the thickness of your slices and the temperature of your oil.
Step 8: Drain
Transfer the fried squash to a wire rack or a paper-towel-lined plate.
Immediately sprinkle with a little extra salt if desired.
And now comes the difficult part…
