Fried squash is the most delicious way to use up the abundance of yellow squash from your summer garden! This pan fried yellow squash is crispy, packed with flavor, and a family favorite.
Pan fried squash is the tastiest side dish! This recipe is the perfect combination of crispy, flavorful, and easy to prepare.
The sweet, soft fried yellow squash is coated in a crunchy, flavorful shell that is next level good. The blend of cornmeal, garlic, salt, pepper, and Parmesan cheese in the coating adds the most amazing crunch with an extra hint of flavor that fries up to a beautiful golden brown.
It’s easy to eat a lot of these, so thankfully this recipe makes a generous amount. That leaves you with plenty to share, or save for later!
Southern fried squash pairs perfectly with grilled or roasted meats like chicken, pork, or beef, as well as seafood dishes, and Southern classics like barbecue or fried chicken. Even though I normally serve this recipe as a side dish, it’s good enough to serve on its own as a delicious snack.
Try pairing it with our Instant Pot Tomato Sauce or this delicious Creamy Horseradish Sauce. While you’re here, be sure to check out these Pickled Green Tomatoes – it’s a great recipe to use up your summer vegetables!
Yellow Squash: Yellow squash has a mild flavor and slightly buttery texture making it perfect for frying. When selecting squash, look for ones that are firm and have a vibrant yellow color.
Flour: All-purpose flour helps create a crispy exterior on the squash and helps the rest of the coating adhere to the squash.
Fine Sea Salt: Fine sea salt is used to enhance the natural flavor of the squash. It dissolves easily and evenly, adding just the right amount of seasoning.
Black Pepper: Black pepper brings a subtle heat to the dish, balancing out the sweetness of the squash. Freshly ground black pepper is spicier than pre-ground pepper.
Eggs: Eggs act as the binder in this recipe, helping the flour and cornmeal stick to the squash.
Milk: Milk is used in the egg mixture to create a smooth, creamy batter that coats the squash perfectly. Any type of milk can be used, but whole milk will give the richest flavor.
Cornmeal: Cornmeal gives the fried squash a delicious crunch and a beautiful golden color. Use finely ground cornmeal for a smoother texture.
Parmesan Cheese: Parmesan cheese adds a savory, salty flavor that perfectly contrasts the sweetness of the squash. For the best flavor, buy a block of Parmesan and grate it yourself.
Dried Parsley and Garlic Powder: Dried parsley adds a pop of color and garlic powder adds a savory and aromatic flavor.
Vegetable Oil: Vegetable oil is used for frying the squash. It has a high smoke point, making it perfect for frying, and its neutral flavor doesn’t overpower the squash.
How To Make Fried Squash
Prepare the Squash: Begin by slicing your yellow squash into 1/4-inch rounds. Pat them dry to remove any excess moisture. (See the recipe card below for the full printable instructions.)
Prepare the Coating Stations: In one dish, mix the flour, salt, and pepper.
In another, beat the eggs, add the milk and mix well.
In a third dish, create a flavorful blend of cornmeal, Parmesan cheese, parsley, and garlic powder.
Coat the Squash: Dip each squash slice into the flour mixture, then the egg mixture, and finally into the cornmeal mixture. Let the coated squash rest for a bit to help the coating adhere better.
Heat the Oil: Pour enough vegetable oil into a pan to cover the bottom by about 1/2 inch and heat it up. Test the oil with a bit of the cornmeal mixture; it should sizzle immediately.
Fry the Squash: Carefully place the coated squash slices in the hot oil, making sure you do not overcrowd the pan. Fry each side until it’s golden brown and crispy.
Drain the Squash: Once the squash slices are done, transfer them to a wire rack to drain and cool. The wire rack will help keep them crispy.
Serve and Enjoy: Serve the fried squash hot, sprinkled with a little extra salt if desired. Enjoy this delicious dish as a side or a snack. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
- To prevent your fried squash from becoming soggy, allow it to drain on a wire rack rather than paper towels. This encourages air to flow freely around the squash, helping it maintain its crispy texture.
- You can tell if your fried squash is perfectly cooked when it has a golden brown, crispy exterior. The inside of the squash should be tender yet remain firm.
- For extra flavor consider adding different spices to your coating. Paprika, onion powder, or even a touch of cayenne for a little kick.
How Do You Keep Fried Squash From Getting Soggy?
To keep your fried squash crispy, try placing them on a wire rack after frying instead of using paper towels. This way, air can circulate around the squash, keeping them nice and crispy!
How Do You Get Water Out Of Squash?
Squash tends to hold a lot of water, which can make your fried squash soggy. Try salting the squash beforehand and sweating for a few minutes to draw moisture out. Then, pat them dry with paper towels before you start the coating process. Just make sure you wipe off all the extra salt so your dish doesn’t turn out too salty.
How Do You Know When Fried Squash Is Done Cooking?
Your squash is ready once your squash has a beautiful golden brown color and a crispy texture on the outside. The inside should be tender but still hold its shape. Be careful not to overcook it, as it can become mushy.
How Do You Give Squash More Flavor?
To give your squash more flavor, try adding a bit of smoked paprika, onion powder, or cayenne pepper for a little kick.
What Goes With Fried Squash?
Fried squash is incredibly versatile. It’s a perfect side dish for grilled meats or fried chicken. Try serving it on a sandwich or with a dipping sauce. Try it with marinara sauce, ranch dressing, or even a spicy aioli. This spicy ranch recipe and this Sriracha aioli would both make great dipping sauces for it.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other side dishes. Some reader favorites are:
- Beanie Weenies
- Hawaiian Macaroni Salad
- Polenta Cakes
- Vinegar Coleslaw
- Velveeta Mac and Cheese
- Baked Beans with Ground Beef
- 1 pound yellow squash (sliced into 1/4-inch rounds)
- 3/4 cup all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 2 large eggs
- 1/4 cup milk
- 1 cup cornmeal
- 1 Tablespoon grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- Vegetable oil, for frying (about 1.5 cups)
- Slice the yellow squash into 1/4-inch rounds, then pat them dry with a paper towel to remove any excess moisture.
- In a shallow dish, mix together the flour, salt, and pepper.
- In another dish, beat the eggs. Then add in the milk and mix until well combined.
- In a third dish, mix the cornmeal, Parmesan cheese, parsley, and garlic powder.
- Dip each squash slice first into the flour mixture, shaking off excess, then into the egg-milk mixture, making sure it's fully coated, and finally into the breadcrumb mixture, pressing lightly to help it adhere. Set the squash rounds onto a wire rack and let them rest for 5-10 minutes while you heat the oil. Letting them rest helps the coating stick.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. To test the oil, drop a small amount of the breadcrumb mixture into it. If it sizzles immediately, the oil is ready. The oil should read about 350F-375F if you test it with a thermometer.
- Use a fork or tongs to carefully place the coated squash slices in the hot oil, making sure to not overcrowd the pan (you may need to fry in batches). Fry on each side until golden brown and crisp.
- Once done, transfer the fried squash slices to a plate lined with paper towels to drain the excess oil.
- Serve hot, sprinkled with a little more salt if desired.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, use an oven or toaster oven set to 375F for about 8-10 minutes.
These are delicious on their own, but they're also great when served with a side of marinara sauce or ranch dressing for dipping.
Amount Per Serving: Calories: 663Total Fat: 58gCarbohydrates: 31gFiber: 2.9gSugar: 2.7gProtein: 7.4g
Nutrition information isn’t always accurate.
This fried squash recipe is so simple, tasty, and versatile. I hope you enjoy making this recipe as much as I do!