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Fried Squash

Crispy, golden fried zucchini and yellow squash coated in a seasoned cornmeal breading for a crowd-pleasing Southern side or appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 5 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini sliced into 1/4-inch thick rounds
  • 2 medium yellow squash sliced into 1/4-inch thick rounds
Breading and Seasoning
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Egg Wash
  • 2 large eggs
  • 1/2 cup whole milk
For Frying
  • Vegetable oil for frying about 2 to 3 quarts

Equipment

  • Large cutting board
  • Sharp chef's knife
  • Three shallow bowls
  • Paper towels
  • Heavy-bottomed pot or deep skillet
  • Candy or deep-fry thermometer
  • Slotted spoon or spider strainer
  • Tongs
  • Wire rack
  • Measuring cups and spoons

Method
 

  1. Wash zucchini and yellow squash, pat dry with paper towels, and slice each into 1/4-inch thick rounds.
  2. Set up three shallow bowls: combine flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper in the first; whisk eggs and milk in the second; pour cornmeal into the third.
  3. Pour vegetable oil into a heavy pot or deep skillet to a depth of 2–3 inches and heat to 350°F (177°C), monitoring with a thermometer.
  4. Dredge each squash slice in the seasoned flour, shake off excess, dip in the egg wash, then coat thoroughly with cornmeal; set breaded slices on a plate and let stand 1–2 minutes.
  5. Fry 5–7 slices at a time in 350°F oil for 2–3 minutes per side (4–6 minutes total) until deep golden brown.
  6. Remove with a slotted spoon or spider, drain on a wire rack set over paper towels, and immediately sprinkle with a pinch of salt if desired.
  7. Allow oil to return to 350°F between batches and repeat until all squash is fried.
  8. Serve hot with your favorite dipping sauce; keep finished slices warm in a 200°F (93°C) oven if needed.

Notes

For best texture, avoid overcrowding the pot and serve the squash immediately after frying. Finished slices can be held briefly in a 200°F oven on a wire rack.