Fried Squash – Immaculate Bites

Fried Squash – Crispy on the outside, tender on the inside, and packed with remarkable flavor, these fried yellow squash rounds are extremely addictive. Add some delicious dipping sauces on the side, and meeting your daily veggie quota has never been easier. 

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.

Mouthwatering Fried Squash with with your favorite sauce

Is Fried Squash Hard to Make?

No! That’s another reason I love to make this dish. It’s surprisingly easy to whip up. Frying intimidates a lot of people, but it’s quite easy once you know basic frying techniques. I’ll share them with you here. It may take a batch or two before you become a frying expert, so don’t give up. With a little practice, you’ll find yourself frying up all kinds of delectable foods for your family. Totally worth the effort! 🙌

Recipe Ingredients

What you need to fry veggies
  1. Yellow Squash – This summer vegetable fries up beautifully. Plan on about one squash per person. I usually fry up 3-4 for my family.
  2. The Wash – Buttermilk adds delicious tartness and helps the eggs stick to the squash slices. Then together, they make the breading stick. Add a splash of hot sauce if you like spicy squash! 🔥
  3. Breading – I find that combining flour and cornmeal creates the most beautiful crispy outer layer for fried squash.
  4. Seasonings –  To amp up the flavor, we’ll be adding lots of spices to the flour mixture – Italian seasoning, garlic and onion powder, Creole seasoning, salt, and pepper. Of course, you can add other herbs to make a highly flavorful dish.
  5. Oil – Vegetable and canola oil are best for frying your squash. They have a neutral flavor that won’t influence the taste of the squash, and they both have high smoke points. 

How to Make Fried Squash

Make the buttermilk wash and seasoned breading, then fry them up

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

  1. Don’t want spicy fried squash? Simply leave out the hot sauce. You can even skip the Creole seasoning if that’s too hot for you.
  2. This recipe works with other veggies too! Try it with zucchini or green tomatoes. Yum! 😋 

Tips and Tricks

  1. Don’t overcrowd the pan when frying. It can cause a couple of problems. It can lower the oil temperature, resulting in soggy fried squash, and it can make the oil more prone to splattering. 
  2. Use a heavy-bottomed pan for best results. Cast iron skillets are great for this. With their thick underside, they regulate oil temperature better than thinner pans. 
  3. Fried squash is best enjoyed on the day it’s made while it’s still hot. Place the fried squash on a baking sheet in a single layer. Then put it in a 250ºF/120ºC oven to keep them warm till you’re ready.

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. 

Enjoy Fried Squash


Why is my fried squash soggy?

I repeat, don’t overcrowd the frying pan! That’s the number one reason you’ll get soggy squash. Also, give them space when cooling them too! If you stack freshly fried squash, the condensation will cause them all to sog. Boo. 👎

Can I make gluten-free fried squash?

Sure, just replace the flour with a gluten-free flour blend or leave it out altogether. A lot of my friends use only cornmeal to coat and still get great results.

Should you salt squash before cooking?

You can! Salt will draw out even more moisture, helping to crisp up the squash even more. It’s not strictly necessary, and you’ll still need to pat them dry before dredging, but if you want to go that extra mile, be my guest. 😉

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

  1. Fried Green Tomatoes
  2. Tomato Pie
  3. Green Bean Casserole
  4. Sauteed Zucchini
  5. Yellow Squash Casserole


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! 😘

Fried Squash

Crispy on the outside, tender on the inside, and packed with remarkable flavor, these fried yellow squash rounds are extremely addictive. Add some delicious dipping sauces on the side, and meeting your daily veggie quota has never been easier.