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A quick and easy Southern-style fried yellow squash with a golden, crispy cornmeal coating, perfect for weeknight meals.

Ingredients

Scale
  • 3 medium yellow squashes, sliced about 1/4 inch thick
  • 1 cup fine or medium grind cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup buttermilk (or dairy-free milk with a splash of lemon as substitute)
  • About 2 cups vegetable oil (canola or peanut oil preferred for frying)

Instructions

  1. Rinse and slice 3 medium yellow squashes into 1/4-inch-thick rounds, keeping slices uniform; set aside.
  2. Combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl and stir to blend.
  3. Pour 1 cup buttermilk into a separate bowl.
  4. Dip each squash slice into the buttermilk, let excess drip off, then dredge in the cornmeal mixture, shaking off excess.
  5. Pour about 2 cups vegetable oil into a cast iron skillet and heat over medium-high until oil reaches 350°F (175°C) or a pinch of cornmeal sizzles without burning.
  6. Carefully place coated squash slices into the hot oil in a single layer, working in batches to avoid crowding.
  7. Fry about 3 minutes per side, flipping gently with tongs, until golden brown and crispy.
  8. Transfer fried squash to a wire rack or paper towels to drain excess oil and keep the crust crisp.

Notes

Maintain oil temperature around 350°F (175°C) for optimal crispiness and to avoid burning., Use a cast iron skillet for authentic southern fry flavor and better heat retention., Fry in small batches to keep oil temperature steady and prevent sogginess., Drain fried squash on a wire rack instead of paper towels to avoid steam-softened crust., For gluten-free, substitute all-purpose flour with rice flour or chickpea flour., Add dried herbs like thyme or oregano to the cornmeal mixture for a herby flavor twist., Bake coated squash at 425°F (220°C) for 20-25 minutes, turning halfway through, for a lighter alternative., Mix grated Parmesan into the cornmeal mixture to create a cheesy, crispy upgrade., Store leftovers in an airtight container in the fridge up to 2 days; reheat on wire rack in a 375°F (190°C) oven for 8-10 minutes to maintain crispness; avoid microwaving.

Nutrition

Find it online: https://cookingcrumbs.com/crispy-southern-fried-yellow-squash-recipe-perfect-for-easy-weeknight-meals/