This Simple Southern Fried squash is a little like vegetable candy! So yummy, so perfect, and you can’t eat just a few pieces. So hard to resist!
My parents had a garden for as long as I could remember. And even when I can’t remember, like toddler age, there are pictures of me with a garden in the back ground.
I remember my mother frying all sorts of goodies from the garden. I was told I used to eat fried okra, squash, and the likes. I find that hard to believe because by the time I knew what I was eating, I would no longer eat those things.
The older I got, the pickier I got.
I was still picky throughout my teenage years and much of my younger adult life. A few years ago my taste buds changed and I’ve been eating these kinds of goodies since.
Fried squash is delicious and it goes with so many things. It makes the perfect summer side dish.
Ingredients in fried squash:
- salt and pepper
- canola oil
How do you cook squash?
Wash the squash, remove the ends, and slice into 1/4 to 1/2 inch slices. Place into a bowl of buttermilk.
Mix together flour, salt and pepper.
Heat up a skillet with about 1/2 inch of oil.
Once hot, toss the squash into flour mix and shake off excess flour.
Place in the hot oil, and fry on both sides until golden brown. Remove, and place on paper towels, and sprinkle with salt.
Do you peel yellow squash?
I do not. The skin of squash is very soft and edible.
Tips for the best fried squash:
- Make sure the oil is hot before placing the squash in the pan. Otherwise your squash with soak up a lot of oil. I like sprinkling just a tiny bit of flour into the pan to test the temperature. You’ll know it’s ready when the flour starts to bubble around the flour, as opposed to it settling straight to the bottom. Alternatively you can check the temperature with a thermometer.
- Don’t over crowd your pan. I only place about 4 or 5 pieces into the pan when frying.
More of our favorite side dishes:
- Orange Maple Roasted Carrots
- Easy Off the Cob Mexican Street Corn
- The Best BBQ Baked Beans with Bacon
- Parmesan Roasted Brussels Sprouts
- 4 yellow squash, sliced 1/4 to 1/2 inch thick
- 1 cup of buttermilk
- 1 cup to 1 1/2 cups flour for dredging
- salt and pepper to taste
- canola oil to fry
- Place your buttermilk in a large bowl and place your sliced squash in the buttermilk, using your hands toss to coat.
- In a shallow dish, or pie pan (it’s what I use), place your flour, starting with 1 cup, you can add additional if needed. Season with salt and pepper.
- In a large skillet, I use my cast iron, pour enough oil to be about half an inch up the side of the skillet.
- Heat the oil over medium high heat until it’s hot and ready.
- Remove a few pieces of squash from the buttermilk and place in your flour, coating both sides, and shaking off the excess.
- Place in the skillet and fry on each side until golden brown.
- Remove from oil, place on paper towels to drain.
- Season with more salt. And repeat until you've cooked all the squash.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 256mgCarbohydrates: 66gFiber: 7gSugar: 12gProtein: 11g