Crispy Southern Fried Squash (Print version)
Tender yellow squash rounds dipped in buttermilk, coated in seasoned cornmeal, and fried until golden and crisp.
# Ingredients:
For the squash
01 -
4 medium yellow squash, about 1 1/2 lb (680 g), sliced into 1/4-inch rounds
02 -
1 cup (240 ml) buttermilk
03 -
2 large eggs
For the coating
04 -
1 cup (120 g) yellow cornmeal
05 -
1/2 cup (65 g) all-purpose flour
06 -
1 1/2 teaspoons kosher salt, plus more for finishing
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon cayenne pepper or red pepper flakes, optional
For frying
11 -
1 1/2 cups (360 ml) vegetable, canola, or peanut oil, more as needed
# Instructions:
01 -
Wash the squash, slice it into even 1/4-inch rounds, and pat the slices very dry with a clean towel.
02 -
Whisk the buttermilk and eggs together in a shallow bowl until smooth.
03 -
In a second shallow bowl, stir together the cornmeal, flour, salt, garlic powder, paprika, black pepper, and cayenne if using.
04 -
Dip squash slices into the buttermilk mixture, let the excess drip off, then press both sides into the cornmeal coating. Set coated slices on a tray.
05 -
Pour about 1/2 inch of oil into a heavy skillet and heat to 350°F over medium-high heat. A pinch of cornmeal should sizzle immediately.
06 -
Fry the squash in a single layer for 2-3 minutes per side, until golden brown and crisp. Adjust the heat as needed to keep the oil steady.
07 -
Transfer fried squash to a wire rack, sprinkle with a little more salt while hot, and serve immediately.
# Good to know:
01 -
Best served hot, right after frying.
02 -
Keep finished batches warm on a rack in a 225°F oven.
03 -
Nutrition is an estimate and will vary with oil absorption.