Southern-Style Fried Squash Recipe

What is Southern-Style Fried Squash ?

Fried Squash You don’t have to “deep-fry” squash to call it Southern-Fried. I’ll show you how to fry yellow squash without a lot of oil. Simple. Easy. Whether you call it yellow squash or summer squash, 

how to make Southern-Style Fried Squash Recipe ?


  • 2 cups vegetable oil (as per requirment)
  • 6 small yellow squash straight or crookneck
  • 1/3 cup cornmeal I prefer yellow
  • 3/4 teaspoon salt
  • 2 tablespoons all-purpose flour (optional) Optional: Many people like to add flour


  • Pour enough oil in a high-side skillet (not nonstick) or large saucepan to reach a depth of about 1/4 to 1/2 inch. Bring temperature up to 375 degrees over medium high heat. I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.
  • Meanwhile, combine the cornmeal and salt on a paper plate. Cut the squash into  1/4-inch-thick slices and immediately press the cut sides into the cornmeal. If you choose to add the flour, simply stir the two together on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.
  • When the oil is at 375 degrees and all the squash is coated, gently drop them into the oil one by one. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 375 degrees.
  • Cook the squash about 1 minute on each side or until lightly browned. Turn the slices over with tongs and cook a little less than 1 minute on the second side. Drain on paper towels.
Fried Squash A plate with homemade fried squash


Does summer yellow squash need to be peeled?

No, it doesn’t. I also recommend you don’t peel it as the skin will help the squash hold its shape when cooked.

Can I make fried zucchini too?

Yes, the method will be the same for making breaded deep-fried zucchini.

Can I skip the salting step?

 not to, as it releases excess liquid from the yellow squash to allow it to remain wonderfully crispy. However, it is technically possible to skip it. Just make sure to pat all the pieces dry with a kitchen towel before adding the coating.

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