Southern Fried Squash
Ingredients
- 3 mediumyellow squash or zucchini
- ½ cbuttermilk
- 1egg
- 1 call-purpose flour
- ½ ccornmeal
- ¼ tspkosher salt
- ¼ tspblack pepper
- ½ tsptony chachere's creole seasoning
- 2 cfrying oil
i use peanut oil or vegetable oil.
Directions
- 1
Slice up your squash into ¼ - 1/2 inch slices. Try to slice all of the pieces evenly so that they cook in the same amount of time. Bigger slices will be a little crunchier. (There is no need to peel the squash, just clean them.)
- 2
In a small shallow bowl, whisk together the buttermilk and egg.
- 3
In a second shallow bowl, combine the dry ingredients - flour, cornmeal, salt, pepper, and Tony's Creole Seasoning.
- 4
Begin heating oil - either use a large deep skillet on the stove with about half an inch of oil or get your deep fryer heated up. (If you can adjust the temperature, heat it to 360°F, about medium-high heat.)
- 5
Dredge the squash circles in the buttermilk & egg mixture, then in the cornmeal mixture, making sure that they are completely coated.
- 6
Place them in a single layer on a plate or baking sheet while you get them all done. Letting the squash sit for a bit while the oil is heating up will help the breading stick to the squash.
- 7
When the oil is hot, fry the squash in small batches until golden brown. (If using a skillet on the stove, the squash will need to be flipped to ensure even cooking on both sides.)
- 8
If using a deep fryer, shake the fryer basket to prevent the squash from sticking to each other.
- 9
Drain off excess oil using paper towels on a wire rack or cookie sheet and allow to cool a little, then serve right away.
- 10
Serve fried squash with your favorite dipping sauce.
Southern Fried Squash
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving that irresistible crunch of a classic Southern side dish? This Southern Fried Squash recipe brings you golden-brown perfection, transforming humble summer squash into a crispy delicacy that’s ready to impress. It's the perfect way to celebrate the bounty of the season, right in your own kitchen.
What makes this fried squash truly special is its signature breading. Fresh yellow squash and zucchini are first dipped in a rich buttermilk and egg mixture, then generously coated in a seasoned blend of all-purpose flour and cornmeal. This dual-layer approach ensures an incredibly crispy exterior that locks in the tender sweetness of the squash, setting it apart from other fried vegetable recipes.
When you bite into this Southern Fried Squash, expect a delightful contrast: a wonderfully crispy, golden-brown crust giving way to a soft, succulent interior. Each piece is seasoned with a touch of kosher salt, black pepper, and the savory kick of Tony Chachere's Creole seasoning, offering a balanced flavor profile that's both comforting and exciting. With 488 calories per serving, this dish is a satisfying appetizer or a rich, flavorful side that feels indulgent without being overly complicated to prepare. It’s a true taste of summer, designed to be enjoyed fresh off the stove.
- Squash Swap: Feel free to use all yellow squash, all zucchini, or a delightful mix of both for varying textures and colors in your batch.
- Seasoning Adjustments: The recipe includes Tony Chachere's Creole seasoning; you can adjust the amount to suit your spice preference or even experiment with other savory blends.
- Oil Choices: While the recipe suggests peanut or vegetable oil for frying, any high-smoke-point oil suitable for deep frying will work well.
This Southern Fried Squash makes an excellent appetizer for a backyard barbecue or a fantastic side dish alongside your favorite grilled meats and other summer staples. It’s best enjoyed warm, allowing the crispy texture and fresh flavors to shine through.