When summer veggies abound, I love to stock up on squash. I believe squash is a highly underrated vegetable. It has a lovely savory taste that spices up beautifully with the right seasonings, and the texture is soft and scrumptious. What’s not to love? 💛 Plus, it’s just so versatile. I use it in just about everything – sauteed veggies, casseroles, you name it. But a consistent family favorite when it comes to this veg is definitely fried squash. Whether I serve up a mess of squash as a side or a snack, it inevitably disappears about as fast as I can get it out of the frying pan.
Recipe Ingredients
How to Make Fried Squash
Prep the Squash
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. Whisk – In a small shallow bowl, whisk together the buttermilk, egg, and hot sauce (optional) until fully combined and set aside. Make the Breading – 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 & egg mixture, followed by the cornmeal mixture, ensuring they are completely coated. Repeat – 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. Rest – Let the squash sit for 2-3 minutes to help the cornmeal mixture stick to the squash.
Fry the Squash
Heat approximately half an inch of oil over medium-high heat in a large deep skillet. Fry – 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. Final Stretch – Transfer fried squash to a paper-towel-lined plate to soak off excess oil. Serve – Allow the squash to cool for about 2 minutes, then serve immediately with ranch dip, ketchup, or your favorite dipping sauce.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can freeze breaded squash rounds for about three months, but honestly, I don’t recommend it. Fried squash is best fresh! Once frozen, you’re guaranteed a squishy middle, which is nowhere near as good as the tender (but not mushy) insides you get from fresh squash. If you insist on freezing, 😜I won’t judge your love for mushy squash. Simply blanch them lightly, bread them, then freeze them in a single layer. Then fry them without thawing. They’ll take a little longer to cook this way, but they’ll be a tad crispier.
Serving and Storage Instructions
Serve fried squash right after they’ve cooled for a minute or two with plenty of dipping sauces. Leftovers are doubtful, but if you do, store them in the fridge in an airtight container. The best way to reheat fried squash, IMO, is the air fryer. Set it to 350℉/177℃ and pop the fried squash in a single layer for about 5 minutes to regain most of the original crispiness. You can also heat them up in the oven or toaster oven and get pretty good results.
What Goes With Fried Squash
If you’re serving this as a side (and it’s the perfect side dish!), it goes great with classic Southern meals. Think smoked ham or smothered pork chops with turnip greens and Southern baked mac and cheese. As a snack, I love to serve them with lots of dipping sauces. My faves? Homemade mayo and African pepper sauce, depending on my mood.
More Summer Vegetable Recipes to Try
Conclusion
Fried veggies for the win, y’all! What is your favorite fried vegetable? And what are your best tricks to make perfectly fried food? Share your comments below, my friend! 😘
Watch How to Make It
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