Fried Squash Recipe
This classic fried squash recipe delivers tender slices of yellow squash (and optional zucchini) coated in a crisp flour-cornmeal crust, pan-fried to golden perfection. It’s a family-friendly dish that’s simple, satisfying, and made to share—perfect for summer cookouts, Sunday dinners, or just when you’re craving something crispy and comforting.
Ingredients
- 4 small yellow squash sliced into ¼-inch rounds
- ½ cup all-purpose flour
- ½ cup fine yellow cornmeal
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg
- ¼ cup milk
- Vegetable oil enough to fill skillet ½ inch deep
Optional:
- 2 small zucchini sliced
- Pinch of cayenne for a little heat
- 2 tablespoons grated Parmesan mixed into coating for extra flavor
Instructions
- Prep squash: Wash and slice squash (and zucchini if using). Pat dry.
- Mix coatings: Beat egg with milk in one bowl. In another, combine flour, cornmeal, and seasonings.
- Heat oil: Fill skillet with ½ inch oil and heat over medium-high until shimmering.
- Dredge: Dip squash in egg wash, then coat with the dry mix, pressing lightly.
- Fry: Cook slices 2–3 minutes per side until golden brown. Don’t crowd the pan.
- Drain: Transfer to a wire rack or paper towels. Sprinkle with salt while hot.
- Serve warm: Best enjoyed fresh out of the pan!
Notes
Make sure to pat your squash dry before coating—excess moisture can soften the crust. Want a fun twist? Add zucchini or a dash of spice to the mix!