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How To Make Fried Squash

This year, we’re not able to grow our vegetables. However, we do still have weekly SquashSquash. My husband has always looked for his delicious fried SquashSquash during the summer.

My kids also love it, and it’s delicious with grilled meats and enjoyed the cool summer breeze in the backyard.

It’s also an easy recipe that can be modified using different vegetables, like tomatoes, zucchini or even zucchini. It’s a great idea to use the same method using green tomatoes. Are you a fan of fried green tomatoes? Yes, I believe so!

How this Fried Squash Recipe Doesn’t Work

The perfect way to make use of SquashSquash from the summer season.

Makes a delicious appetizer or side dish.

It’s surprising how easy it is to prepare.

Fried yellow squash ingredients

Yellow SquashSquash: Use fresh SquashSquash from your garden or at the supermarket. Zucchini is also a good choice for this recipe.

Cornmeal and flour can be used to create the batter, which will be used to cover the SquashSquash.

Egg and milk – wet ingredients that are used to make the batter.

Seasoned salt is my favourite. I like seasoning salt; do not hesitate to replace it with salt and pepper and Cajun seasoning.

How To Make Fried SquashSquash

Scroll to the bottom of the page to download the recipe with ingredients and the video.

Cut: Dry and clean the SquashSquash. Cut the ends off and cut into 1/4-inch slices.

Salt: *This option is unnecessary but helps keep the SquashSquash crunchy. After cutting:

  1. Put squash rounds on a towel or in a colander.
  2. Sprinkle salt over the SquashSquash to draw out the excess water.
  3. Leave for 15-30 minutes.
  4. Wash off the salt, then rub dry.

Make the egg mixture: Mix eggs and milk in the bowl. Mix cornmeal, flour, and seasoning salt in a large bowl dish.

Heat the vegetable oil by pouring it into an enormous, deep skillet, and then warm it on medium-low heat. (About 350 degrees.)

Coat: Dip the squash slice in the egg mixture, followed by the flour mixture. Be sure to coat it thoroughly.

Fry: Dip the pieces of SquashSquash into the hot oil. Fry for approximately 3-4 mins per side or until they become golden brown.

Serve: Remove the oil, then place it on a towel to remove grease. Then, place it on a wire rack until you are ready to enjoy.

What thickness should I slice My Squash?

In this recipe, it is essential to make sure that your SquashSquash gets cooked before it becomes too charred. For this, cut the SquashSquash into approximately 1/8-inch wide rounds. This means that they’re not too thin but not overly large.

What’s a mess of SquashSquash?

“A Mess” is a measurement term used to describe an amount sufficient for the cost of a food item. This amount could change based on what you’re serving. A puddle of green beans can differ significantly from a giant mess of SquashSquash. A squash mess would comprise about four small-sized SquashSquash.

Country Fried Squash

The recipe for fried SquashSquash was developed by my mother-in-law and was awarded an award of Blue Ribbon at the Tennessee State Fair! Use fresh SquashSquash. I like butternut; however, other squashes could be equally good.


1/2 cup milk

One egg, beaten

1/2 cup all-purpose flour

1 cup of cornmeal

One teaspoon salt of garlic

1 pinch ground black pepper

One teaspoon salt

1 cup oil for cooking

6 pounds of butternut squash chopped, seeded and peeled


Whisk egg and milk together in the bowl of a small. Mix cornmeal, flour, garlic salt, pepper and salt in separate bowls.

In a large skillet on medium-high.

Dip the squash slices in egg mix, and then dip in flour to coat.

Cook the squash pieces coated with hot oil one at a time until golden brown.

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