Print

Crispy Southern Fried Yellow Squash Recipe with Easy Seasoned Cornmeal Crust

crispy southern fried yellow squash - featured image
Print Recipe

A quick and easy Southern-style fried yellow squash with a crispy, seasoned cornmeal crust that delivers a perfect crunch and tender squash inside. Ideal for summer gatherings and comfort food cravings.

Ingredients

Scale
  • 4 medium yellow squash, sliced into 1/4-inch rounds
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1 cup (120 g) cornmeal, fine or medium grind
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup (120 ml) buttermilk (optional, or dairy-free milk with lemon juice)
  • About 2 cups (500 ml) vegetable oil (peanut or canola oil recommended for frying)

Instructions

  1. Wash and dry the yellow squash thoroughly. Slice into 1/4-inch thick rounds evenly. Optionally soak slices in buttermilk for 15 minutes, then drain and pat dry.
  2. Set up coating stations: place flour in one shallow bowl, beaten eggs in a second, and combine cornmeal with salt, pepper, paprika, garlic powder, and cayenne pepper in a third bowl.
  3. Dredge each squash slice first in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into seasoned cornmeal mixture, coating both sides well. Place coated slices on a plate and let rest for 5 minutes.
  4. Pour vegetable oil into a skillet to about 1/2 inch depth. Heat over medium-high until oil reaches about 350°F (175°C). Test by dropping a pinch of cornmeal; it should sizzle and rise immediately.
  5. Carefully place squash slices in hot oil without overcrowding. Fry 2-3 minutes per side until golden brown and crispy. Flip gently with tongs. Adjust heat to maintain steady temperature.
  6. Remove fried squash with tongs or slotted spoon. Drain on wire rack or paper towels. Keep warm in a 200°F (95°C) oven if frying in batches.
  7. Serve hot immediately. Leftovers can be refrigerated and reheated in a skillet to regain crispness.

Notes

Do not rush heating the oil to avoid greasy crust. Double coating (flour, egg, cornmeal) is essential for crispiness. Avoid overcrowding the pan to maintain oil temperature. Use a wire rack to drain for crispier results. Variations include gluten-free flour substitutions, baked alternative, and adding herbs or spices for flavor twists.

Nutrition

Keywords: fried yellow squash, southern fried squash, cornmeal crust, crispy fried squash, summer side dish, comfort food, easy fried squash

Find it online: https://lyrafeast.com/crispy-southern-fried-yellow-squash-recipe-with-easy-seasoned-cornmeal-crust/