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Tender yellow squash slices coated in a seasoned cornmeal crust, fried until golden and crispy. A classic Southern side dish that’s easy to prepare and perfect for summer barbecues or cozy dinners.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium yellow squash, sliced 1/4 inch thick rounds (~500g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup yellow cornmeal (75g) – fine or medium grind works
  • 1/4 cup all-purpose flour (30g)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon paprika (1.25 ml)
  • 1/4 teaspoon cayenne pepper, optional (1.25 ml)
  • 1/4 teaspoon dried thyme, optional (1.25 ml)
  • 1 large egg, lightly beaten
  • 2 tablespoons milk (30 ml)
  • 1/2 cup vegetable oil (120 ml), or use canola or peanut oil for frying

Instructions

  1. Slice 2 medium yellow squash into 1/4-inch thick rounds.
  2. Toss slices with 1/2 teaspoon salt and 1/4 teaspoon black pepper; massage to season and draw out moisture.
  3. Let salted slices sit a few minutes to release moisture, then pat dry.
  4. Whisk together 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and optional cayenne pepper and dried thyme in a bowl.
  5. Beat 1 large egg with 2 tablespoons milk in a separate bowl.
  6. Dip each squash slice into the egg mixture, then dredge fully in the cornmeal mixture, shaking off excess.
  7. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C) or a test piece sizzles immediately.
  8. Carefully place coated squash slices in a single layer in the hot oil, frying in batches to avoid overcrowding.
  9. Fry about 2–3 minutes per side until golden and tender, watching closely to prevent burning.
  10. Use a slotted spoon to transfer fried slices to paper towels to drain excess oil.
  11. Serve the fried squash hot.

Notes

Salting the squash antes moisture and enhances seasoning inside out, key for crispiness., Hot oil (~350°F/175°C) is essential to prevent soggy, greasy squash., Frying in batches avoids overcrowding and maintains oil temperature for best crunch., For a lighter version, try air frying or baking the squash slices., Gluten-free adaptation possible by swapping all-purpose flour with gluten-free blend., Egg can be replaced by flax or chia egg for a vegan/egg-free version., Add seasoning variations like onion powder, smoked paprika, Cajun spice or fresh herbs for flavor twists., Zucchini or thicker summer squash varieties can be used as substitutes, adjusting cooking time accordingly., Store leftovers in an airtight container in the fridge for 2-3 days; best eaten within 1-2 days to maintain crispness., Reheat fried squash in oven, air fryer, or skillet to regain crispiness.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Cuisine: Southern American

Nutrition

  • Calories: Approximately 200-250 calories per serving (varies by oil absorption)
  • Fat: Approximately 10-15 grams per serving
  • Carbohydrates: Approximately 30 grams per serving
  • Protein: Approximately 5 grams per serving