Easy Southern Fried Yellow Squash Recipe

Why You’ll Love This Recipe

• Perfect side dish or appetizer
• Simple ingredients that are inexpensive
• Easy to make
• Classic comfort food

Ingredient Notes

• Squash: We make this recipe using yellow squash, but zucchini can also be used. Try my Air Fryer Zucchini Fries for a zucchini version.
• Milk: Whole milk, low-fat milk or even buttermilk are all great options. 
• Flour: All-purpose flour creates a light crispy coating. Unlike some Southern fried squash recipes, this version does not use cornmeal.
• Egg: We mix this with the milk to help the flour stick to the squash.
• Oil: Canola oil, vegetable oil or corn oil will all work, olive oil isn’t recommended because it has a lower smoke point.  
• Salt & Black Pepper: We like to salt our squash right after it comes out of the pan, this is a good time to add pepper too. 

How Do You Cut Yellow Squash For Frying?

Slice the squash into ¼ inch slices using either a knife or a mandolin. They need to be thick enough that they don’t cook faster than it takes to brown them on both sides. 

I use a mandolin like this one to get perfectly even slices. Mandolins are very sharp and can be dangerous. I am extremely cautious when I use mine. Lee is not allowed to use it because of a “prior incident” and my former boss nearly cut the tip of his finger off using one. 

If you use one be careful and either don’t use the end of the squash so you don’t have to get too close to the blade, or use the hand guard. 

How to Fry Yellow Squash

1. Wash and dry the squash, cut off both ends and slice into ¼ inch slices. 
2. Whisk the egg and milk together in a shallow dish and pour the flour onto a plate. 
3. Heat ¼-1/2 half inch of oil in a large skillet over medium heat.
4. Place slices into the flour, then into the egg mixture (turn it over and make sure the flour is completely covered with the liquid) and then back into the flour. Put the breaded squash slices directly into the hot oil and fry until golden brown, then flip them over and brown the second side. 
5. Place cooked squash in a single layer on a baking sheet lined with paper towels so some of the excess oil drains off. Season with salt and black pepper (we only use salt) while they are hot. 

Recipe note*

Because the squash cooks quickly, you’ll be breading, flipping, and removing pieces at the same time. Don’t wait until every piece is in the pan before turning the first ones over. Think of it as a continuous rotation rather than cooking one full batch at once. 

Tips

• A cast iron skillet or stainless steel frying pan result in the best browning of the squash.
• Adjust the heat as needed so the oil stays hot enough, probably somewhere between medium and medium high heat works best, depending on your stove. 
• Clean hands are the best tool to use when you dredge the squash rounds into the flour the first time and to take the squash out of the flour the second time. 
• I use a fork to flip the squash over in the milk mixture and to put it into the flour mixture the second time. 
• Use the fork to hold the squash after it has been dipped into the milk mixture and hold it up to the side of your dish so the excess liquid falls back into the dish. It is hard to keep the squash on the fork and tip it so using the side of the dish is helpful. 
• I take the squash out of the pan with old-fashioned type of tongs, not the new kind that will damage the breading on the squash. (This isn’t an affiliate link, just showing you what I use.)

Variations

• This works great with zucchini too!
• Add ½ – 1 teaspoon onion powder, garlic powder, or Italian seasoning to the flour.
• Some cayenne pepper gives this a nice kick, maybe ¼-1/2 teaspoon.

Dipping Sauce Ideas

• Ranch Dressing
• Marinara Sauce
• Spicy Mayo
• Buttermilk Honey Mustard Dressing
• Buffalo Sauce

FAQs