Fried Squash

Crispy on the outside, tender on the inside, and packed with remarkable flavor, these fried yellow squash rounds are extremely addictive. Add some delicious dipping sauces on the side, and meeting your daily veggie quota has never been easier.

Course Appetizer, Side

Cuisine American, Southern

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 224kcal

Author Imma

Ingredients

3-4 large yellow squash, cut into ¼” rounds (about 2 pounds total)
½ cup buttermilk
¼ teaspoon hot sauce
½ cup all-purpose flour
½ cup cornmeal
1 teaspoon Italian seasoning
½ tablespoon Creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 eggs
Vegetable oil (or canola oil), for frying

Instructions

Rinse squash under running tap water and dry them with a paper towel. Slice them into ¼ inch slices. Try to make even slices for a uniform cook time.
In a small shallow bowl, whisk together the buttermilk, egg, and hot sauce (optional) until fully combined and set aside.
In a second shallow bowl, combine all dry ingredients - flour, cornmeal, Italian seasoning, Creole/Cajun Seasoning, garlic powder, onion powder, salt, and pepper. Mix well.
Dredge the sliced squash circles in the buttermilk and egg mixture, followed by the cornmeal mixture, ensuring they are completely coated. Shake off any excess cornmeal mixture from the squash, then place them in a single layer on a baking sheet while you finish the rest.
Let the squash sit for 2-3 minutes to help the cornmeal mixture stick to the squash.
Heat approximately half an inch of oil over medium-high heat in a large deep skillet.
When the oil gets hot, place the squash in the oil using a slotted spoon or tongs. Fry the squash until golden brown and crisp for about 3-4 minutes on each side.
Transfer fried squash to a paper-towel-lined plate to soak off excess oil.
Allow the squash to cool for about 2 minutes, then serve immediately with ranch dip, ketchup, or your favorite dipping sauce.

Notes

Don't overcrowd the pan when frying. It can cause a couple of problems. It can lower the oil temperature, resulting in soggy fried squash, and it can make the oil more prone to splattering.
Use a heavy-bottomed pan for best results. Cast iron skillets are great for this. With their thick underside, they regulate oil temperature better than thinner pans.
Fried squash is best enjoyed on the day it's made while it's still hot. Place the fried squash on a baking sheet in a single layer. Then put it in a 250ºF/120ºC oven to keep them warm till you're ready.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition