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Crispy Fried Yellow Squash is a delightful and easy-to-make side dish that highlights the natural sweetness and tender texture of yellow squash. With a crispy, golden exterior and a tender, juicy inside, this dish is perfect for summer picnics, barbecues, or as a comforting side for your favorite meals. The squash slices are coated in a seasoned mixture of flour and cornmeal, then fried to perfection, creating a delicious contrast of textures and flavors. Not only is this recipe quick and simple, but it also offers a great way to use up an abundance of squash from your garden or local market. Whether served as an appetizer, snack, or side dish, this crispy fried squash is sure to be a hit!

Full Recipe:

Ingredients:

½ cup milk

1 large egg, beaten
½ cup all-purpose flour
½ cup cornmeal

1 pinch garlic salt
1 pinch ground black pepper
1 pinch salt

1 cup oil for frying (vegetable or canola oil)
6 pounds yellow squash, sliced into ¼-inch rounds

Making It Step-by-Step:

Prepare the Squash:
- Wash the yellow squash thoroughly and trim off the ends. Slice the squash into ¼-inch thick rounds. Try to keep the slices uniform in thickness to ensure even cooking.
Prepare the Breading Station:
- In a shallow bowl, whisk together the milk and the beaten egg until well combined. This mixture will help the breading adhere to the squash slices.
- In another shallow dish, combine the all-purpose flour, cornmeal, garlic salt, ground black pepper, and a pinch of salt. Mix well to evenly distribute the seasonings throughout the dry ingredients.
Coat the Squash:
- Dip each slice of squash first into the milk and egg mixture, allowing any excess liquid to drip off.
- Then dredge the squash slice in the flour and cornmeal mixture, pressing gently to ensure the coating sticks. Place the coated slices on a plate or baking sheet lined with parchment paper. Continue this process until all the squash slices are coated.
Heat the Oil:
- In a large skillet or frying pan, heat about 1 cup of oil over medium heat. The oil should be hot enough to fry the squash but not so hot that it burns the coating. To test, drop a small amount of the flour mixture into the oil—if it sizzles immediately, the oil is ready.
Fry the Squash:
- Carefully place the coated squash slices in the hot oil, making sure not to overcrowd the pan. Fry the squash in batches if necessary.
- Fry each slice for about 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to turn the slices over gently.
- Once fried, remove the squash slices from the oil and place them on a paper towel-lined plate to drain any excess oil. This will help keep the squash crispy.
Serve:
- Serve the crispy fried squash hot, garnished with a sprinkle of salt if desired. This dish is delicious on its own or served with a dipping sauce like ranch dressing or a spicy aioli.

Cooking Tips:

Use Fresh Squash: Fresh, firm yellow squash works best for this recipe. Avoid using squash that is overripe or has soft spots, as it can become mushy when fried.

Uniform Slices: Slice the squash evenly to ensure they cook at the same rate. Thin slices will become crisper, while thicker slices will retain a bit more of the squash’s natural texture.
Don’t Overcrowd the Pan: Fry the squash in small batches to avoid lowering the oil temperature, which can result in greasy, soggy squash. Make sure there is enough space between the slices for even frying.
Control the Oil Temperature: Keep the oil at a consistent medium heat. If the oil is too hot, the squash will burn before the inside is cooked. If it’s too cool, the squash will absorb too much oil and become greasy.

Season Immediately: Season the squash with a little extra salt immediately after frying. This will help enhance the flavor while the coating is still hot.

Storage:

Refrigeration: Store leftover fried squash in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a single layer on a baking sheet and warm in the oven at 350°F (175°C) until heated through and crispy.

Freezing: While not ideal, you can freeze fried squash. Allow the slices to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat directly from frozen in the oven.
Reheating Tips: To reheat and maintain crispiness, avoid using the microwave. Instead, use an oven or an air fryer to warm the squash slices.

Nutritional Facts (per serving):

Calories: Approximately 150-180
Protein: 3g
Fat: 12g

Carbohydrates: 12g
Fiber: 2g
Sugar: 3g

Sodium: 150mg

FAQs:

Can I use different types of squash for this recipe? Yes, you can use other varieties like zucchini or pattypan squash. The cooking time may vary slightly depending on the type and size of the squash.

Is there a way to make this recipe healthier? For a lighter version, you can bake the squash slices instead of frying. Simply coat them as directed, place them on a baking sheet lined with parchment paper, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
What can I serve with fried squash? Fried squash pairs well with a variety of dishes. Serve it as a side with grilled meats, alongside a fresh salad, or as a snack with a dipping sauce like ranch or marinara.
Can I make the breading gluten-free? Yes, you can use gluten-free flour and cornmeal in place of regular flour and cornmeal. Make sure the seasonings you use are also gluten-free.

Why did my squash turn out soggy? Soggy squash can result from overcrowding the pan, not heating the oil enough, or not allowing the excess batter to drip off before frying. Make sure to follow the steps carefully for the best results.
How do I keep the breading from falling off? Make sure the squash is well-coated in the milk and egg mixture before dredging in the flour and cornmeal. Press the coating onto the squash gently, and avoid moving them too much in the pan while frying.

Conclusion:

Crispy Fried Yellow Squash is a delicious and versatile dish that’s perfect for any occasion. Its crispy, golden exterior and tender, flavorful interior make it a favorite among both kids and adults. This recipe is easy to prepare and customize, allowing you to experiment with different seasonings and coatings. Whether you’re serving it as a side dish or a snack, this fried squash is sure to be a crowd-pleaser. Plus, it’s a great way to enjoy the bounty of summer squash in a fun and tasty way. So, grab some fresh squash, heat up the oil, and get ready to enjoy this delightful dish that will have everyone reaching for seconds!