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Fried squash is a crispy golden treat you can whip up whenever summer squash or zucchini appears in your kitchen. The blend of cornmeal and flour in the batter creates an irresistible crunch while the quick fry brings out the squash’s natural sweetness. Whether you are serving it as a side for family dinner or setting out a plateful for friends on the patio this simple recipe always disappears fast.
I started making this fried squash when the garden exploded with zucchini one year and now every time I cook a batch it brings me back to summer family picnics and laughter around the table.
Ingredients
- Whole milk: delivers moisture and just enough richness for the batter use fresh milk for the best texture
- Large eggs: bind the mixture and help the coating cling to each slice opt for eggs with bright yolks
- Hot sauce: brings a subtle tang and gentle kick add more if your crowd likes heat
- Yellow squash or zucchini: slice just over a quarter inch thick tender yet sturdy enough for the fryer
- Canola oil: has a high smoke point for perfect crisping you can also use peanut oil
- All-purpose flour: creates body and structure in the crust sift before measuring for optimal results
- Fine cornmeal: gives each bite extra crunch choose a high-quality fine grind for the lightest texture
- Kosher salt: seasons each layer use flaky kosher salt to boost the flavor
- Black pepper: adds a little backbone and cuts the richness freshly cracked is best
Step-by-Step Instructions
- Prepare the Soak:
- Combine milk eggs and hot sauce in a medium mixing bowl and whisk them well. Add the squash slices and let them soak while you prep the next step. This begins flavoring and tenderizing the squash.
- Mix the Coating:
- In a shallow dish or breading tray blend flour cornmeal salt and pepper evenly with a fork. Breaking up any lumps matters for a consistent crispy crust.
- Preheat the Oil:
- Pour canola oil into a large skillet until it reaches about a half inch depth. Set over medium-high heat. Watch for shimmering or use a thermometer aiming for three hundred fifty to three hundred seventy five degrees.
- Dredge Each Slice:
- Take a squash slice from the soaked mixture and gently shake off any extra liquid. Press it firmly into the dry batter on both sides. You want every surface covered.
- Fry in Batches:
- Carefully lower battered slices into the hot oil using tongs. Leave some room so they crisp instead of steaming. Fry for two to three minutes on each side until deeply golden. Flip only once for best crunch.
- Drain and Serve:
- Transfer the fried squash to a plate lined with paper towels or a cooling rack set over a sheet pan. Let them rest briefly so any extra oil drips away. Serve piping hot.
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My favorite part is the contrast between the soft squash and shatteringly crisp coating. When my grandmother made these for Sunday dinner we kids would sneak pieces straight from the platter too excited to wait for the meal.
Storage Tips
Fried squash tastes best right from the fryer but you can cool leftovers and store them in an airtight container in the fridge for up to two days. For reheating use the oven or air fryer to restore crispness not the microwave.
Ingredient Substitutions
Try buttermilk in place of whole milk for a tangy flavor or use gluten free flour blend if needed. You can swap in another neutral oil like peanut oil with great results.
Serving Suggestions
Fried squash shines as a side for burgers barbecue or fried chicken. I love serving it with ranch or spicy mayo for dipping. For a fresh twist scatter sliced green onions or parmesan over the top.
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Southern Roots
Fried squash has long roots in Southern kitchens where gardens are overflowing and nothing goes to waste. That warm golden crunch was a highlight of family reunions and community tables alike.
Recipe FAQs
- → Can zucchini be used instead of yellow squash?
Yes, both zucchini and yellow squash work beautifully with this method, providing a similar tender texture and taste.
- → How do I keep the crust crispy?
Allow fried pieces to drain on a wire rack or paper towels, and serve immediately for maximum crunch.
- → What oil is best for frying?
Canola oil is ideal due to its high smoke point and neutral flavor, delivering a golden, crisp outcome.
- → How thick should the squash be sliced?
Slice the squash just over 1/4 inch thick for the perfect balance of tender center and crispy coating.
- → Can I prepare the batter ahead of time?
You may mix dry and wet components separately ahead of time and combine just before frying for best results.
- → Is this dish gluten-free?
This version uses regular flour and cornmeal. For gluten-free needs, substitute with gluten-free flour.