No special equipment or ingredients are needed to make this easy Southern Fried Squash recipe.
We simply dredge our yellow squash rounds in flour, then in a milk and egg mixture and then back through the flour. Then we fry them in a regular ol’ skillet on the stove top, no deep fryer is needed.
While yellow crookneck squash are at their peak season in the summer months they are available year round at your local grocery store.That means this classic southern dish can be enjoyed any time of year!
Ingredient Notes
squash– we make this recipe using beautiful yellow squash, zucchini can also be used.
milk– whole milk, low-fat milk or even buttermilk are all great options.
egg– we mix this with the milk to help the flour stick to thesquash.
oil– canola oil, vegetable oil or corn oil will all work, olive oil isn’t recommended because it has a lower smoke point.
salt and 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 1/4 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 amandolin like this oneto 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.
Southern Fried Yellow Squash
Mindy Boyd
Try this easy southern fried yellow squash recipe for a delicious side dish or appetizer. Simple ingredients and quick preparation make it a perfect choice.
5 from 4 votes
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Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Servings 6 servings
Ingredients
- 2 medium yellow squashes
- 1 egg
- 1/2 cup milk
- 1 1/2 cups flour
- canola oil
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Instructions
Wash and dry the squash, cut off both ends and slice into 1/4 inch slices.
2 medium yellow squashes
Whisk the egg and milk together in a shallow dish, measure the flour and put it on a plate.
1 egg, 1/2 cup milk, 1 1/2 cups flour
Heat 1/4" – 1/2" oil in a large skillet over medium heat. When the oil get hot place squash 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.
canola oil
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.
Notes
Because you bread as you go, and this cooks quickly, by the time you get one layer of squash in the pan it will be time to flip the first ones, maybe even before you get them all in. Stop and turn the ones over that need it, then some will need to be taken out before the next ones are done. You don’t add them all in, flip them all, take them all out. It is a constant rotation of placing raw squash in, flipping and taking them out. In other words, you could have squash that have just been put in, some that need flipped and some that are cooking on the second side in the pan all at the same time.
Some of the breading falls off into the hot oil, we find that the oil is good to cook about 2 medium squash and then it needs changed, or strained.
The oil should be around 350°. I don’t check it with a thermometer I just make sure the oil sizzles when I put the squash in. To make sure the oil is hot enough to start frying I put a little flour into the oil and see if it bubbles. Or, you can put the handle of a wooden spoon into the oil, bubbles will form around it when the oil is hot enough.
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Nutritional information is approximate.
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Nutrition Facts
Calories: 137kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
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