Fried Yellow Squash
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Classic Southern fried yellow squash, battered in cornmeal and flour, then deep-fried until golden brown. A beloved side dish often served at meat-and-three restaurants.
Ingredients
- oil for frying
- 1 eggs
- 1/2 cup milk
- 1 medium yellow squash sliced into rounds about 1/4 inch thick
- 1 cup flour
- 1 cup cornmeal
- salt
- black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.7 mg
- Iron: 2.93 mg
- Magnesium: 57.8 mg
- Phosphorus: 171 mg
- Potassium: 259 mg
- Zinc: 1.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- oil for frying
- 1 eggs
- 1/2 cup milk
- 1 cup flour
- 1 cup cornmeal
- salt
- black pepper
Prepare
- 1 medium yellow squash, sliced into rounds about 1/4 inch thick
Let's Cook
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Step 1.
Heat about 2 inches of oil in a large Dutch oven or very large skillet to 350°F–400°F. The oil should sizzle when you drop in a test piece of squash.
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Step 2.
Layer some paper towels on a large plate and set it beside the stove for draining the fried squash.
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Step 3.
Lightly beat 1 to 2 eggs in a bowl, then add ½ cup milk (or buttermilk) and stir to combine. Add the sliced yellow squash rounds (about ¼ inch thick) and let them soak in the milk-egg mixture for a few minutes while you prepare the flour mixture.
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Step 4.
In a separate bowl or large plastic bag, mix 1 cup flour, 1 cup cornmeal, and salt and black pepper to taste. Taste the flour mixture by dipping your finger in it and adjust seasoning if needed.
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Step 5.
Remove a batch of squash from the milk mixture (enough for one layer in your pot) and add to the flour mixture. Dredge or gently shake to thoroughly coat each slice.
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Step 6.
Add the coated squash to the hot oil in a single layer and fry until toasty brown, about 3 minutes. Do not overcrowd the pot.
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Step 7.
Lift out the cooked squash with a slotted spoon and drain on the paper towels. Repeat with remaining batches of squash, coating and frying each batch. Serve immediately while hot.