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Crispy Southern Fried Yellow Squash with Buttermilk Batter

crispy southern fried yellow squash - featured image
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A nostalgic southern classic featuring tender yellow squash coated in a tangy buttermilk batter and fried to a golden, crispy perfection. Perfect for summer cookouts or cozy weeknight dinners.

Ingredients

Scale
  • 4 medium yellow squash, sliced into 1/4-inch thick rounds
  • 1 1/2 cups buttermilk
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 2 large eggs, beaten
  • Vegetable oil for frying (about 2-3 cups; peanut oil recommended for high heat)

Instructions

  1. Wash and dry the yellow squash thoroughly. Slice into 1/4-inch thick rounds. Thicker slices may require extra frying time. (5 minutes)
  2. In a large bowl, whisk together the buttermilk and beaten eggs until smooth. In another bowl, combine the flour, cornmeal, salt, pepper, garlic powder, and onion powder. (5 minutes)
  3. Dip each squash slice into the buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the flour-cornmeal mixture. For extra crunch, double-dip by repeating this step. (10 minutes)
  4. Pour oil into a heavy-bottomed skillet or cast-iron pan to a depth of about 1 inch. Heat over medium-high until it reaches 350°F (175°C). If no thermometer is available, test by dropping a pinch of batter in—the oil should bubble and sizzle immediately. (5-7 minutes)
  5. Carefully place coated squash slices into the hot oil in a single layer, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip and remove. (15-20 minutes)
  6. Transfer fried squash onto a cooling rack set over a baking sheet to drain excess oil. Let rest for a couple of minutes before serving. (5 minutes)

Notes

Keep oil temperature steady around 350°F to avoid burning or sogginess. Dry squash slices well before battering. Do not overcrowd the pan to maintain oil temperature. Let coated squash rest for 5 minutes before frying to help batter cling better. Drain fried squash on a wire rack to keep crispiness. For gluten-free, use gluten-free flour blend and cornstarch. For vegan version, substitute plant-based milk with lemon juice and use flax eggs.

Nutrition

Keywords: fried yellow squash, southern fried squash, buttermilk batter, crispy fried vegetables, summer side dish, southern cooking, easy fried squash

Find it online: https://sweetstirring.com/crispy-southern-fried-yellow-squash-recipe-easy-buttermilk-batter-guide/