Discover the deliciousness of Southern Fried Squash with this easy-to-follow recipe. Featuring fresh yellow squash slices coated in a seasoned mixture of flour, cornmeal, and spices, these crispy delights are fried to golden perfection. Serve them hot as a side dish or appetizer, and enjoy the blend of savory flavors with a satisfying crunch. Perfect for family gatherings or a quick snack, this Southern classic is sure to be a hit. Leftovers can be reheated to maintain their crispiness. Try it with your favorite dipping sauce for an extra kick.
Southern Fried Squash is a classic comfort food that brings together the sweetness of fresh yellow squash with a crispy, flavorful coating. Perfect as a side dish or appetizer, this dish showcases the simplicity and deliciousness of Southern cooking. Let’s dive into the ingredients you’ll need to create this crispy delight.
INGREDIENTS
- Yellow Squash: Use 1 pound of fresh yellow squash, sliced into rounds about 1/4 inch thick. This should be roughly 2 large squash.
- All-Purpose Flour: 1 cup, forms the base of the coating.
- Yellow Cornmeal: 2 tablespoons, adds a subtle crunch to the coating.
- Seasoned Salt: 2 teaspoons, for a flavorful seasoning blend.
- Black Pepper: 1/2 teaspoon, adds a hint of spice.
- Garlic Powder: 1/4 teaspoon, enhances the savory flavor.
- Onion Powder: 1/4 teaspoon, complements the garlic powder for a well-rounded taste.
- Buttermilk: 1/2 cup, helps the coating adhere to the squash and adds a slight tang.
- Egg: 1 large, well beaten, acts as a binder.
- Flour: 1 tablespoon, added to the buttermilk mixture for extra adhesion.
- Oil: For frying, use enough to fill the skillet to about 1/2 inch depth. Vegetable oil or canola oil are good choices.
INSTRUCTIONS
- Step 1:
- Begin by slicing the yellow squash into rounds approximately 1/4 inch thick. If available, a mandolin slicer can help achieve even thickness. Set the sliced squash aside.
- Step 2:
- In a medium-sized shallow bowl, mix together the all-purpose flour, yellow cornmeal, seasoned salt, black pepper, garlic powder, and onion powder. Stir well to combine.
- Step 3:
- In another medium-sized shallow bowl, whisk together the buttermilk, well-beaten egg, and 1 tablespoon of flour. This will be the wet mixture for coating the squash.
- Step 4:
- Take each slice of squash and dip it into the buttermilk mixture, allowing any excess to drip off. Then, dredge the slice in the flour mixture, coating it thoroughly on both sides. Shake off any excess flour and set the coated squash slices aside on a plate. Repeat with all the squash slices.
- Step 5:
- Heat about 1/2 inch of oil in a heavy-bottomed skillet, preferably cast iron, over medium heat. The oil should reach a temperature of 350°F for optimal frying.
- Step 6:
- Carefully add the coated squash slices to the hot oil in a single layer, making sure not to overcrowd the pan. Fry the squash for about 4 minutes, flipping occasionally, until both sides are golden brown and crispy.
- Step 7:
- Once the squash slices are cooked, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil. For extra crispiness, transfer the fried squash to a wire rack set over a baking sheet to cool slightly.
- Step 8:
- Repeat the frying process with the remaining squash slices, ensuring the oil stays at the correct temperature. Serve the Southern Fried Squash hot and enjoy!
Serving and Storage Tips
Serve the Southern Fried Squash hot and crispy, straight from the skillet. This dish pairs wonderfully with classic Southern sides like coleslaw, mashed potatoes, or cornbread. It's also delicious as a snack or appetizer, especially when served with a dipping sauce such as ranch or a spicy aioli. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the squash slices in a single layer on a baking sheet and warm them in the oven at 350°F until crispy and heated through, about 10 minutes.
Helpful Notes
For a different flavor profile, try adding a pinch of cayenne pepper to the flour mixture for a bit of heat. You can also use different types of squash, such as zucchini or pattypan squash, for variety. To ensure the squash stays crispy, avoid overcrowding the pan during frying, and maintain the oil temperature around 350°F. If the oil temperature drops too low, the squash may become soggy instead of crispy.
Tips from well-known chefs
Chef Paula Deen suggests adding a bit of hot sauce to the buttermilk mixture for an extra kick of flavor.
Chef Emeril Lagasse recommends using a blend of cornmeal and flour for the coating to achieve a perfect balance of crunch and texture.
Chef Ina Garten advises using fresh, high-quality squash for the best flavor and texture, and serving the dish immediately after frying for optimal crispiness.