Fried Squash Recipe

$- 2 medium yellow squash, sliced into 1/4-inch rounds - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Vegetable oil for frying - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making fried squash. I love using fresh yellow squash for its mild flavor and great texture. The buttermilk adds a tangy taste and helps the coating stick well. The mix of flour and cornmeal gives a nice crunch. The spices like garlic powder, onion powder, and smoked paprika add depth to the flavor. Using salt and pepper enhances the taste, so don't skip them. You need vegetable oil for frying, as it heats well and creates that golden crust. Fresh parsley adds a pop of color and freshness on top. To find the full recipe, check out Crispy Southern Fried Squash . This dish is simple yet so satisfying. Enjoy these crispy bites as a snack or a side dish. Soaking the squash in buttermilk is key for flavor. It makes the squash soft and tasty. I recommend soaking for at least 30 minutes. This step pulls out the squash's natural sweetness and adds a nice creaminess. In a shallow dish, mix together the dry ingredients. Use 1 cup of flour, 1/2 cup of cornmeal, and spices like garlic powder and smoked paprika. Whisk this until all the ingredients blend well. To coat evenly, I suggest using a fork or your hands. For frying, vegetable oil works best. Pour enough oil into the skillet to be about 1 inch deep. Heat it on medium-high. To check if the oil is hot, drop a pinch of the flour mix in. If it sizzles, you're ready to fry! Take the soaked squash and let any extra buttermilk drip off. Next, coat each piece in the flour mixture. Shake off any clumps gently to ensure a light, even coating. This helps form a perfect crust. Add the coated squash to the oil in batches. Avoid crowding the pan, so each piece cooks well. Fry them for about 2-3 minutes on each side. Use tongs to flip them carefully. This helps achieve an even golden brown color. After frying, place the squash on a paper towel-lined plate. This step removes extra oil, making them crispy. Let them sit for a minute. The paper towels absorb moisture, keeping your squash deliciously crunchy. To finish, sprinkle fresh parsley on top for color. Serve the squash hot for the best taste. For added flavor, you can pair them with a zesty dip or ranch dressing. The crunch and flavor will impress everyone! To get the crispiest squash, you must manage the frying temperature. Heat the oil to medium-high. Too hot, and the squash burns. Too low, and it gets greasy. Aim for about 350°F (175°C). Another key is the coating thickness. A thin, even layer of the flour mix is best. If too thick, the squash can feel heavy. A light coat helps it stay crispy and delicious. To add more flavor, try adding spices. A pinch of cayenne pepper can add a kick. You can also mix in Italian herbs for a fresh taste. Basil or oregano works great here. Remember to balance your flavors. Fresh herbs like parsley or cilantro can brighten the dish. Just a sprinkle on top before serving makes a big difference. One common mistake is overcrowding the pan. When you add too many squash pieces, they steam instead of fry. Fry in small batches for the best result. Another mistake is not keeping an even frying temperature. If the oil cools down too much, the squash will absorb oil. Keep the heat steady to ensure perfect frying every time. {{image_4}} You can change the coating to make it more fun. Try using panko breadcrumbs instead of cornmeal. Panko gives a crunchier texture. It adds a nice twist to the classic recipe. For those needing gluten-free options, use gluten-free flour or cornmeal. This way, everyone can enjoy fried squash. Want to take your squash up a notch? Consider adding Parmesan cheese to the coating mix. The cheese melts and creates a tasty crust. You can also experiment with spicy seasonings. A dash of cayenne pepper or chili powder can add a kick. This makes the dish exciting for those who love heat. Pair your fried squash with delicious dipping sauces. Ranch dressing or a spicy aioli can bring out great flavors. You can also serve fried squash as a side dish or a tasty snack. It works well next to grilled meats or even on its own. Enjoy it hot for the best taste. For the Full Recipe, check out Crispy Southern Fried Squash . To store leftovers, place the fried squash in an airtight container. Ensure the container is sealed well to keep out air and moisture. This helps maintain freshness. You can store them in the fridge for about 3 days. For the best taste and texture, eat them within this time. To reheat fried squash, use an oven or an air fryer. Preheat the oven to 375°F. Spread the squash in a single layer on a baking sheet. Heat for about 10 minutes or until crispy. If using an air fryer, set it to 350°F and cook for about 5 minutes. Avoid using the microwave. It makes the squash soggy. Enjoy your crispy fried squash just like when they were fresh! Soak the squash for at least 30 minutes. This makes the squash tender and tasty. The buttermilk also helps the coating stick better. You can soak longer if you want more flavor. I don’t recommend using frozen squash. Frozen squash loses its crispness when fried. Fresh squash gives you the best texture and flavor. If you must use frozen, thaw and drain it well before frying. I like to use vegetable oil for frying squash. It has a high smoke point, which is great for frying. Canola oil is another good choice. Both oils help achieve that crispy finish without burning. Fried squash can be a tasty treat, but it is not the healthiest option. It is higher in calories due to the oil. To make it healthier, you can bake the squash instead of frying. You can also use less oil when frying. Yes, you can make this dish vegan! Use plant-based milk instead of buttermilk. You can also replace the flour with a gluten-free option. The flavor will still be great! You can find the Full Recipe for Crispy Southern Fried Squash online. It gives you all the steps to make this dish perfectly! In this post, we covered how to make crispy fried squash from start to finish. You learned about the key ingredients, soaking methods, and frying techniques. These steps help ensure your squash turns out golden and delicious. Remember to keep the oil hot and avoid clumps in your coating. With practice, you can master this dish. Enjoy customizing flavors and try different coatings. Your fried squash can be the perfect snack or side. Let your creativity shine!$

Delight your taste buds with this Crispy Southern Fried Squash recipe! Learn how to soak, coat, and fry yellow squash to perfection for a savory snack that’s irresistibly crunchy. With simple ingredients and easy steps, you can create this flavorful dish that everyone will love. Ready to impress your family and friends? Click through to explore the full recipe and elevate your cooking game with this Southern favorite!

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Ingredients

2 medium yellow squash, sliced into 1/4-inch rounds

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Vegetable oil for frying

Fresh parsley, chopped (for garnish)

Instructions

Soak the Squash: Place the sliced yellow squash in a large bowl and pour the buttermilk over it. Ensure all pieces are submerged and allow them to soak for at least 30 minutes. This not only tenderizes the squash but infuses it with flavor.

Prepare the Coating: In a shallow dish, combine the all-purpose flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk the mixture thoroughly to ensure an even distribution of spices.

Heat the Oil: In a large skillet, pour in enough vegetable oil to reach about 1 inch in depth. Heat the oil over medium-high heat. To test if it's ready, drop a pinch of the flour mixture into the oil; if it sizzles and bubbles immediately, the oil is hot enough for frying.

Dredge the Squash: Remove the squash pieces from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are evenly coated. Gently shake off any excess flour mixture to avoid clumping.

Fry to Perfection: Carefully add the coated squash to the hot oil in batches, taking care not to overcrowd the skillet. Fry the squash for approximately 2-3 minutes on each side or until they are golden brown and crispy. Use tongs to flip them for an even cook.

Drain Excess Oil: Once cooked, transfer the fried squash onto a plate lined with paper towels to absorb any surplus oil, keeping them crispy.

Garnish and Serve: Sprinkle the freshly chopped parsley over the fried squash for a vibrant finish. Serve the dish while hot for the best texture and flavor.

Prep Time: 30 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Arrange the crispy fried squash neatly on a serving platter. Add an extra sprinkle of parsley for a bright touch. For an added flavor twist, consider serving them alongside a zesty ranch dressing or a spicy dipping sauce to complement their delicious crunch!