Southern Fried Squash
Thin slices of yellow squash coated in a seasoned cornmeal breading and deep fried at 350°F until golden with crispy edges and a tender center.
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Ingredients
- 4 medium yellow squash
- 2 tablespoon all purpose flour for tossing
Wet mixture
- 1/4 cup buttermilk
- 1 large egg
Breading
- 1 cup yellow cornmeal
- 6 all purpose flour
- 1 salt
- 1 teaspoon black pepper
- 1 garlic powder
- 1/2 paprika
Instructions
- Clean the squash and slice it between 1/8 and 1/4 inch thick. If using a slicer, aim for about 1/8 inch.
- Toss the sliced squash with 2 tablespoons flour until lightly coated.
- Whisk together the buttermilk and egg, pour it over the squash, and toss until all of the slices are coated.
- In a separate bowl, combine the cornmeal, 6 tablespoons flour, salt, black pepper, garlic powder, and paprika.
- For extra crispy bits, toss about 1/4 of the breading mixture into the bowl with the wet-coated squash to create small clumps.
- Coat each squash slice in the remaining breading and place on parchment paper or another nonstick surface.
- Heat enough vegetable oil to completely submerge the squash to 350°F.
- Fry the squash in batches without overcrowding the oil for about 3 minutes, or until golden brown.
- Allow the oil to return to 350°F between batches.
- Transfer the fried squash to paper towels or a wire rack to drain. Serve warm.
Notes
- Keep the squash between 1/8 and 1/4 inch thick so the breading and center cook at the same rate.
- Maintain the oil at 350°F. Oil that is too cool can make the squash soggy, while oil that is too hot can brown the coating before the squash is tender.
- Fried squash is best served fresh. The coating begins to soften as moisture from the squash releases while it sits.
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