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    Home > Veggies and Sides > How to Make Southern Fried Yellow Squash

    How to Make Southern Fried Yellow Squash

    June 23, 2019 by gritsandgouda 33 Comments

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    You don't have to "deep-fry" squash to call it Southern-Fried. I'll show you how to fry yellow squash without a lot of oil. Simple. Easy. Whether you call it yellow squash or summer squash, I call it yummy!

    Fried Yellow Squash on a paper towel on a gray plate

    Summer cannot end until I have had at least one mess of fried yellow squash or summer squash as I've always called it.

    What is a "mess of squash"?

    In Southern speak, it means just enough for one meal. How much squash is that? It depends on how many are in your family. There are four in my family until if they are all home from college. So, a mess for us is about 4 squash- but we LOVE fried squash so we often cook extra!

    Frying cornmeal-coated squash is quick and easy. If you read my post on Perfect Every Time Fried Green Tomatoes, you saw that it took 3 plates to coat them in flour, milk/egg mixture, and cornmeal/flour mixture. Totally worth the effort!

    With this recipe, it can be as simple as pressing the sliced squash into cornmeal and frying them!

    I did a side by side visual poll on my Instagram story a while back to see if anyone could tell the difference between fried squash coated in plain cornmeal and fried squash coated in a mixture of flour and cornmeal.

    Fried yellow squash comparing coating cornmeal and cornmeal/flour side by side

    They looked almost exactly the same but the cornmeal-only slices were slightly darker. That could have been the dappled sunlight and how I fried them because they tasted exactly the same and my family couldn't tell them apart.

     

    Coating yellow squash in cornmeal on white paper plates on black and white checkered fabric

     

     

     

     

     

     

     

     

     

     

     

    How do you coat the squash in cornmeal?

    It's as easy as slicing the squash and pressing the squash into the salted cornmeal immediately. The little bit of moisture produced on the cut sides of the squash is enough to make the cornmeal stick to the squash. That's it! No messy batter.

    How much oil do I need to fry squash?

    I recommend using just enough vegetable oil to reach a depth of 1/4 inch in the bottom of a high-sided skillet or large saucepan. Any more oil than that is wasted unless you are frying a large volume of squash. I like to bring the temperature up to between 360 and 375 degrees because the squash browns quickly. If the oil is too low, the coated squash starts to absorb more oil and the texture is soggy rather than crisp.

    Thermal thermometer registering 337 degrees over hot oil

    Check the temperature right after adding the squash and adjust the heat to make sure it comes back to 375 as quickly as possible. I usually keep the heat on medium-high. I probably could have added fewer squash to this batch and it wouldn't have dropped to 337 degrees. Medium high heat is a good average heat to start with, adjusting as needed.

    How does a digital laser thermometer work?

    One of the absolute most valuable tools in my kitchen now is this digital laser thermometer gun! It measures the surface temperature of hot oil and candy mixtures. Just point and click!

    Disclaimer: I realize it doesn't measure the internal temps of things like meat but I have found that it is pretty acurate when it comes to gauging oil compared to a candy thermometer.

    No more trying to secure a candy thermometer to the edge of a pan or adding more oil than I need to the pan just so it will be high enough to reach the bulb on my candy thermometer.

    Keep in mind, though, this thermometer will not register correct temperatures on humans. It is meant for surface temperatures and does not replace a meat thermometer or instant read that measures the internal temperature of food.

    Fried Yellow Squash draining on paper towels Close up

    What kind of cornmeal should I use?

    I like to use yellow cornmeal for almost everything but especially for frying yellow squash. It just seems to enhance the yellow in the squash and doesn't mute it like white cornmeal.

    This easy, shortcut recipe works with any cornmeal: yellow, white, stone ground. Make sure you are using cornmeal and not cornbread mix or cornmeal mix. Those have leaving (baking powder) in them. They will work in a pinch, though!

    How thick do I slice the yellow squash?

    Slice the squash somewhere between 1/8-inch and 1/4-inch thick. It depends on your preference. The thinner you slice it, the crispier it will be like a chip. The important thing to remember is to slice them all evenly. If some are thin and others are thick, you will have to babysit it to see which ones need to come out first because the thinner ones will cook faster.

    If you are unsure of your knife skills or just want to slice a lot of squash quickly, I recommend a hand-held mandolin. (See picture below, too) They are inexpensive and fit in any drawer. I use mine to slice cucumbers for my Crunchy Kosher Dill Pickles.

    Tip: If you have a bumper crop of zucchini and no yellow squash-fry it just like summer yellow squash!

    PIN IT FOR LATER

    Southern Fried Yellow Squash Pinterest pin

    More squash recipes you may love

    Glazed Nutella Chocolate Zucchini Bread

    Sausage Squash Casserole 

    Ground Turkey Quinoa Skillet Dinner 


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    Fried Yellow Squash draining on paper towels Close up
    Print Recipe
    4.56 from 111 votes

    Southern Fried Yellow Squash

    Fried yellow squash, or summer squash as I've always called it, is a must on my table every summer. It can't get much easier than slicing and pressing the squash into cornmeal and frying in a little bit of oil for a minute.
    Prep Time7 minutes mins
    Cook Time6 minutes mins
    Total Time13 minutes mins
    Course: Side Dish
    Servings: 4 servings
    Calories: 150kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 2
    Prevent your screen from going dark

    Equipment

    • Digital laser thermometer (optional)

    Ingredients

    • 2 cups vegetable oil This varies with pan size
    • 6 small yellow squash straight or crookneck
    • 1/3 cup cornmeal I prefer yellow
    • 3/4 teaspoon salt
    • 2 tablespoons all-purpose flour (optional) Optional: Many people like to add flour

    Instructions

    • Pour enough oil in a high-side skillet (not nonstick) or large saucepan to reach a depth of about 1/4 to 1/2 inch. Bring temperature up to 375 degrees over medium high heat. I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.
    • Meanwhile, combine the cornmeal and salt on a paper plate. Cut the squash into  1/4-inch-thick slices and immediately press the cut sides into the cornmeal. If you choose to add the flour, simply stir the two together on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.
    • When the oil is at 375 degrees and all the squash is coated, gently drop them into the oil one by one. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 375 degrees.
    • Cook the squash about 1 minute on each side or until lightly browned. Turn the slices over with tongs and cook a little less than 1 minute on the second side. Drain on paper towels.

    Notes

    Tip: Try frying zucchini if you have more of that in your garden or it is on sale.
    Hand held mandolins are super cheap and make quick work of slicing squash evenly.

    Nutrition

    Calories: 150kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

     

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    Reader Interactions

    Comments

    1. Anna Rodriguez

      July 11, 2020 at 12:33 am

      5 stars
      Simple! But oh..so..Yummy! The only addition I made was to add some black pepper and throw in a few slices of onion.

      Reply
      • gritsandgouda

        July 11, 2020 at 7:42 am

        I love the idea of adding black pepper to the cornmeal! Adding slices of onion is interesting. Did you coat the onion slices like the squash and fry them? Sounds like a cool shortcut for onion rings.

        Reply
        • Glenda

          November 12, 2021 at 1:21 pm

          Yes do I leave the peel on the squash

          Reply
          • gritsandgouda

            November 12, 2021 at 5:01 pm

            Yes, leave the peel on the squash. Unlike winter squash like butternut and pumpkins, the peel is tender and helps hold the shape of the sliced squash.

            Reply
      • Terry covington

        May 11, 2023 at 4:44 pm

        100 percent agree with the black pepper

        Reply
        • gritsandgouda

          May 11, 2023 at 8:44 pm

          Thank you!

          Reply
    2. Christine

      July 15, 2020 at 3:07 pm

      Can you freeze the squash with the cornmeal on it to fry another time?

      Reply
      • gritsandgouda

        July 15, 2020 at 4:00 pm

        Great question! Yes you can but be sure to get as much air out of the bag as possible-vacuum bags are best--because ice crystals form and when they thaw, ice crystals turn to water. Any water in the hot grease will splatter so be careful.

        Reply
        • Peter

          June 22, 2021 at 9:39 pm

          Will this recipe work for the oven?

          Reply
          • gritsandgouda

            June 23, 2021 at 7:44 am

            I have not tried it in the oven, but I do think it will work fairly well if you place them in a single layer, then spray them with oil spray (not cooking spray) and bake at a high temp like 450F. You might have to turn them over and spray after about 15 minutes. Let me know if you try this method!

            Reply
      • Amy

        July 22, 2020 at 2:01 pm

        Can you use this recipe for fried green tomatoes too?

        Reply
        • gritsandgouda

          July 23, 2020 at 7:34 am

          That is a great question! You can use this simple-coating method for fried green tomatoes. Keep in mind, the coating will be thin unlike my Perfect Every Time Fried Green Tomatoes recipe that has a thick coating. I love the idea of using this recipe for green tomatoes and may try it now! Let me know if you try it and how it works for you! The cornmeal should actually stick to the tomatoes even better than the squash because of more moisture on the sliced surface. You might have to pat the tomatoes just a little with a paper towel to remove some but not all the moisture.

          Reply
          • Barbara Rosencrans

            April 07, 2023 at 11:33 pm

            This is how my Mom did fried green tomatoes and also Okra. I love to slice the tomatoes thin. So much better than the ones sliced thick and batterrd.

            Reply
            • gritsandgouda

              April 08, 2023 at 7:36 am

              Food tastes so much better when there's a fond memory attached to the experience! Luckily, this method works on both thick and thinly sliced tomatoes. I love them both ways!

    3. Connie

      July 28, 2020 at 9:51 am

      5 stars
      Yummy!

      A tip my grandma taught me: slice the squash long ways and your squash won’t be as “seedy”. The long slice cuts the seeds and you won’t have that seedy texture.

      I also add seasoned salt or Old Bay seasoning. They are also good dipped in a fish fry batter.

      Reply
      • gritsandgouda

        July 28, 2020 at 10:47 am

        All great tips! Thank you for sharing with me. That's interesting about the squash seeds.

        Reply
    4. Roxanne Perdue

      March 12, 2021 at 10:47 am

      I found that if you salt the squash before you put them in the cornmeal it sticks better! I used tony chacheres creole seasoning! They came out fabulous 🤤

      Reply
      • gritsandgouda

        March 12, 2021 at 4:56 pm

        That is a fantastic tip! Thank you for sharing it with us!

        Reply
    5. Michelle

      July 26, 2021 at 8:17 am

      5 stars
      My fried squash turned out amazing! I usually end up with what i call “scrambled squash” lol but the batter stayed on perfectly and tasted delicious!

      Reply
      • gritsandgouda

        July 26, 2021 at 10:41 am

        I'm thrilled you didn't have "scrambled squash" this time! It really is crazy how the cornmeal sticks to the squash. The cornmeal gives it that extra crunch! Thank you for sharing your success with me!

        Reply
    6. Leann

      May 15, 2022 at 9:09 pm

      5 stars
      When I was young my mom would often cut up yellow squash, okra, an onion and a potato and mix together in this breading and fry it together. I loved it as much, if not more than each separately. It's great when things are just starting to get ripe and you don't have enough of one to fry separately. I may go home and fix some of this for dinner!

      Reply
      • gritsandgouda

        May 16, 2022 at 8:06 am

        That's a great idea to fry up several veggies at one time! Great idea for flavor as well as convenience early on when the garden hasn't produced a ton, yet. Thank you for sharing!

        Reply
        • Linda M.

          March 19, 2023 at 5:41 pm

          Yes you can put them in the oven. I put mine in the toaster oven. I spray the pan with cacanola oil, put squash on them and spray the top. Bake on400° to 450° depending on your oven. I do do flip them over as my oven tend to brown the bottom.

          Reply
          • Linda M.

            March 19, 2023 at 5:54 pm

            I do cook my squash in my toaster oven. You can put oil in pan or spray with spray oil. They don't absorb as much oil if you use spray oil. My mom never could get enough fried up to put on the table as we would eat them as soon as she took them out of the pan. Lol There was 6 of us.

            Reply
            • gritsandgouda

              March 19, 2023 at 6:19 pm

              Yes! That's a great way to cook a lot of them all at one time! Thanks for sharing!

      • Amy Williams

        April 30, 2023 at 9:56 am

        add a zucchini in that also. My grandbabies love it when I make this recipe.

        Reply
        • gritsandgouda

          April 30, 2023 at 12:38 pm

          Yes! Zucchini fries up with the same crispy outside crunch and soft insides. Love that your grand babies love it!

          Reply
    7. Reesa Gerards

      June 09, 2022 at 10:30 am

      As a southerner, I’ve always cubed green tomatoes and fried this with okra. I’ll now add cubed squash for a fab side!

      Reply
      • gritsandgouda

        June 09, 2022 at 12:10 pm

        Yes! I love that flavor combo idea! Thanks for sharing.

        Reply
    8. Barbara Post

      July 21, 2022 at 4:56 pm

      great recipe! I also like to add some sautéed onion and bacon

      Reply
      • gritsandgouda

        July 21, 2022 at 7:14 pm

        Thank you! I'm always good with bacon and onion added to almost everything! Good call!

        Reply
    9. Judy

      May 24, 2023 at 5:54 pm

      5 stars
      I fried strips of green pepper with fried squash, very good.

      Reply
      • gritsandgouda

        May 24, 2023 at 8:39 pm

        I've never done that! Ill have to try it. Thanks for sharing.

        Reply

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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