Follow our complete, step-by-step, photo illustrated recipe to learn how to fry up summer squash Southern style. So easy, so delicious. Printable recipe included.
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Summer Squash are super plentiful throughout the South during the summer months. And, this is one of the best ways to enjoy them. They’re very easy to make and ready in just minutes.
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Yellow summer squash are like rabbits, they seem to just multiply overnight. Smile. They are usually pretty abundant around the South throughout the summer months.
You don’t have to plant many of them in your garden to have an abundance of them. But, at least you get to share some with family and friends.
Mama fried squash this way often. She also pan cooked it with onions too. Either way is pretty good, and it’s one of the vegetables I eat ever so often. If you don’t know, I have always said there are only three vegetables in my book. That’s Mashed Potatoes, French Fries, and Baked Potatoes. Don’t judge me.
These are so simple and easy to prepare. You can have them on the table in no time. So, I do hope you might try them soon.
It may be hard to let the slices rest for 15 minutes once you place the breader on them, but I find it really helps the breading to stay on the squash once you start frying them.
Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
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Southern Fried Squash Recipe – You’ll need these ingredients.
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Wash the squash under cold running water. Let dry.
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Place 1//2 cup Yellow Corn Meal in a zip-lock type plastic bag.
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Add 1/2 teaspoon of Salt.
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Add 1/2 teaspoon of Black Pepper.
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Seal the bag, then shake well to mix all the ingredients together.
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Cut off both ends of the squash. Discard the ends.
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Slice the squash into almost 1/2 inch slices.
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Place the slices of squash in the bag with the breader. Shake well to fully coat each slice.
You need to let the squash slices rest for about 15 minutes before frying. I just left this small amount in the bag. But, you could place the slices on a wire rack or plate to let them sit for the needed time. This will help the breading to stay on the squash once you start frying it.
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Place a cast iron skillet over Medium heat on your stove top. Add about one inch of cooking oil to the skillet and let it rise to 350F degrees. You can test the heat with a thermometer, or when the oil is hot, sprinkle a pinch of corn meal in the pan. If it dances and sizzles, the oil should be hot enough to start frying.
You should place one slice in the pan as a test piece to be sure the oil is hot enough to start frying.
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As the bottom edges begin to turn brown, flip the slices over to brown fully on both sides.
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When the slices are golden brown, remove them from the skillet and place them on a wire rack to drain for a minute or two. Be sure to place some paper towels under the rack.
If you place the slices directly on paper towels, they might become soggy. Smile.
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Enjoy!
Serve them while they are still warm.
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