Crispy Fried Yellow Squash: A Southern Delight!

Fried yellow squash is a quintessential Southern side dish, beloved for its simple yet satisfying flavor and crispy texture. This recipe elevates the classic preparation, offering tips and tricks to achieve perfectly golden-brown and delicious squash every time. Whether you’re a seasoned Southern cook or new to this delightful vegetable, this guide will walk you through each step, ensuring a mouthwatering result that will have everyone asking for seconds.

Why You’ll Love This Fried Yellow Squash Recipe

* **Simple Ingredients:** This recipe uses pantry staples, making it an easy and accessible option for a quick and delicious side dish.
* **Quick and Easy:** From prep to plate, this recipe can be ready in under 30 minutes.
* **Versatile:** Fried yellow squash pairs well with a variety of main courses, from grilled chicken and fish to barbecue and meatloaf.
* **Kid-Friendly:** The crispy texture and mild flavor make it a hit with even the pickiest eaters.
* **Southern Comfort Food:** This dish evokes feelings of warmth, nostalgia, and Southern hospitality.

Ingredients You’ll Need

* **Yellow Squash:** The star of the show! Choose firm squash with smooth, unblemished skin. About 2-3 medium squash (approximately 1.5 pounds) is a good starting point.
* **All-Purpose Flour:** Forms the base of the crispy coating. You can also use a gluten-free all-purpose blend.
* **Cornmeal:** Adds a slightly gritty texture and nutty flavor to the coating. Use a fine or medium grind.
* **Salt and Black Pepper:** Essential for seasoning the squash and the coating. Adjust to your taste preferences.
* **Garlic Powder:** Enhances the savory flavor of the coating.
* **Onion Powder:** Adds a subtle sweetness and depth of flavor.
* **Paprika:** Contributes a beautiful color and a hint of smokiness.
* **Eggs:** Help the coating adhere to the squash.
* **Milk or Buttermilk:** Thins the eggs and adds moisture to the coating.
* **Vegetable Oil or Canola Oil:** For frying. Choose an oil with a high smoke point.

Equipment You’ll Need

* **Large Bowl:** For tossing the squash with the coating.
* **Shallow Dish or Plate:** For dredging the squash in the egg mixture.
* **Large Skillet or Dutch Oven:** For frying the squash.
* **Slotted Spoon or Spider:** For removing the fried squash from the oil.
* **Paper Towel-Lined Plate:** For draining excess oil.
* **Cutting Board**
* **Knife**

Step-by-Step Instructions

**1. Prepare the Squash:**

* Wash the yellow squash thoroughly under cool running water. Use a vegetable brush to scrub away any dirt or debris.
* Trim off the stem and blossom ends of the squash.
* Slice the squash into rounds about 1/4 to 1/2 inch thick. Consistency is key to even cooking. If the squash is very large, you may want to halve the rounds as well to make them easier to manage. Avoid slicing the squash too thinly, as it will become soggy when fried. If you prefer, you can cut the squash into half-moons instead of rounds. The shape is up to you, but maintain a consistent thickness.

**2. Prepare the Coating:**

* In a large bowl, combine the flour, cornmeal, salt, pepper, garlic powder, onion powder, and paprika. Whisk together until well combined. This ensures that the spices are evenly distributed throughout the coating. Adjust the seasoning to your liking. Some people prefer a spicier coating, while others prefer a more subtle flavor. Feel free to add other spices, such as cayenne pepper or chili powder, if you want to add a kick.
* In a shallow dish, whisk together the eggs and milk or buttermilk. The milk or buttermilk helps to thin the eggs and adds moisture to the coating, resulting in a more tender and flavorful fried squash.

**3. Dredge the Squash:**

* Working in batches, dredge the squash rounds in the flour mixture, ensuring that they are completely coated. Shake off any excess flour. This initial coating helps the egg mixture adhere to the squash.
* Next, dip the floured squash rounds in the egg mixture, making sure they are fully coated. Allow any excess egg to drip off. The egg mixture helps the coating to stick to the squash and creates a crispy exterior.
* Finally, dredge the squash rounds again in the flour mixture, pressing gently to ensure the coating adheres well. This double coating is what creates the extra crispy texture that makes this fried yellow squash so delicious. Shake off any excess flour.

**4. Fry the Squash:**

* Pour about 1/2 inch of vegetable oil or canola oil into a large skillet or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the oil temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of squash into it. If the squash sizzles and turns golden brown in about 2-3 minutes, the oil is ready.
* Carefully add the squash rounds to the hot oil in a single layer, being careful not to overcrowd the skillet. Overcrowding the skillet will lower the oil temperature and result in soggy squash. Work in batches to ensure that the squash is cooked evenly.
* Fry the squash for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to flip the squash and ensure that it cooks evenly on both sides.
* Remove the fried squash from the oil with a slotted spoon or spider and transfer it to a paper towel-lined plate to drain excess oil. This will help to keep the squash crispy.

**5. Season and Serve:**

* Sprinkle the fried squash with additional salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika, if desired.
* Serve the fried yellow squash immediately while it is still hot and crispy. It pairs well with a variety of main courses, such as grilled chicken, fish, barbecue, or meatloaf. It is also delicious served as a side dish with other Southern favorites, such as collard greens, mashed potatoes, and cornbread.

Tips for Perfect Fried Yellow Squash

* **Don’t overcrowd the skillet:** Overcrowding the skillet will lower the oil temperature and result in soggy squash. Work in batches to ensure that the squash is cooked evenly.
* **Maintain the oil temperature:** Use a deep-fry thermometer to monitor the oil temperature and adjust the heat as needed to maintain a temperature of 350-375°F (175-190°C). If the oil is too hot, the squash will burn on the outside before it is cooked through. If the oil is not hot enough, the squash will absorb too much oil and become soggy.
* **Don’t overcook the squash:** Overcooking the squash will result in mushy squash. Cook it until it is golden brown and crispy on the outside and tender on the inside.
* **Drain the squash well:** Drain the fried squash on a paper towel-lined plate to remove excess oil. This will help to keep the squash crispy.
* **Season generously:** Season the squash generously with salt, pepper, and other spices to taste. The seasoning is what makes the fried squash so flavorful.
* **Use fresh squash:** Fresh squash will have the best flavor and texture. Look for squash that is firm and has a smooth, unblemished skin.
* **Cut the squash evenly:** Cut the squash into even slices to ensure that it cooks evenly.
* **Use a double coating:** A double coating of flour and egg will create a crispier texture.
* **Let the oil heat up properly:** Make sure the oil is hot enough before adding the squash. The oil should be around 350-375°F (175-190°C).
* **Serve immediately:** Fried yellow squash is best served immediately while it is still hot and crispy.

Variations and Additions

* **Spicy Fried Squash:** Add a pinch of cayenne pepper or chili powder to the flour mixture for a spicy kick.
* **Cheese Fried Squash:** Add grated Parmesan cheese or cheddar cheese to the flour mixture for a cheesy flavor.
* **Herb Fried Squash:** Add dried herbs, such as thyme, rosemary, or oregano, to the flour mixture for an herbaceous flavor.
* **Buttermilk Fried Squash:** Use buttermilk instead of milk in the egg mixture for a tangier flavor.
* **Cornmeal-Crusted Fried Squash:** Use a higher ratio of cornmeal to flour in the coating for a more pronounced cornmeal flavor and a coarser texture.
* **Air Fryer Fried Squash:** For a healthier option, you can air fry the squash instead of frying it in oil. Preheat your air fryer to 400°F (200°C). Spray the squash with cooking spray and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
* **Add Some Crunch:** Mix crushed crackers or panko breadcrumbs into the flour and cornmeal mixture for an extra crispy coating.

Serving Suggestions

Fried yellow squash is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Grilled Chicken or Fish:** A classic pairing. The crispy squash complements the smoky flavors of grilled meats.
* **Barbecue:** Perfect with pulled pork, ribs, or brisket.
* **Meatloaf:** A comforting and satisfying meal.
* **Southern Classics:** Serve alongside collard greens, mashed potatoes, and cornbread for a complete Southern feast.
* **Sandwiches and Wraps:** Add fried squash to sandwiches or wraps for extra flavor and texture.
* **Salads:** Top salads with fried squash for a crispy and savory element.

Storage and Reheating Instructions

* **Storage:** Leftover fried yellow squash can be stored in an airtight container in the refrigerator for up to 3 days. However, it will lose some of its crispness as it sits.
* **Reheating:** To reheat fried yellow squash, you can use the following methods:
* **Oven:** Preheat your oven to 350°F (175°C). Spread the squash in a single layer on a baking sheet and bake for 5-10 minutes, or until heated through.
* **Air Fryer:** Preheat your air fryer to 350°F (175°C). Air fry the squash for 3-5 minutes, or until heated through and crispy.
* **Skillet:** Heat a small amount of oil in a skillet over medium heat. Add the squash and cook for 2-3 minutes per side, or until heated through and crispy.

Keep in mind that reheated fried squash will never be quite as crispy as freshly fried squash, but these methods will help to restore some of the crispness.

Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients and amounts used. Here’s an approximate estimate per serving:

* Calories: 200-250
* Fat: 12-15g
* Saturated Fat: 2-3g
* Cholesterol: 50-60mg
* Sodium: 300-400mg
* Carbohydrates: 20-25g
* Fiber: 2-3g
* Protein: 4-5g

This information is intended for general guidance only and should not be considered a substitute for professional dietary advice.

Fried Yellow Squash: A Southern Tradition

Fried yellow squash is more than just a recipe; it’s a taste of Southern history and culture. Passed down through generations, this simple dish represents resourcefulness, hospitality, and the joy of sharing a delicious meal with loved ones. Whether you’re cooking for a family gathering, a potluck, or simply a weeknight dinner, this recipe is sure to bring a touch of Southern comfort to your table.

Frequently Asked Questions (FAQ)

* **Can I use zucchini instead of yellow squash?**
While yellow squash is preferred for its slightly sweeter flavor, you can substitute zucchini in this recipe. The cooking time will be similar.
* **Can I make this recipe gluten-free?**
Yes! Simply use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Ensure that your cornmeal is also certified gluten-free.
* **Can I use olive oil for frying?**
While olive oil can be used, vegetable oil or canola oil are generally preferred for frying due to their higher smoke points. Olive oil may impart a stronger flavor to the squash.
* **How do I keep the fried squash from getting soggy?**
Follow the tips outlined above: don’t overcrowd the skillet, maintain the oil temperature, drain the squash well, and serve immediately.
* **Can I freeze fried yellow squash?**
Freezing is not recommended as it will significantly affect the texture of the squash. It’s best enjoyed fresh.

Enjoy Your Crispy Fried Yellow Squash!

Now that you have all the information you need, it’s time to get cooking! This Crispy Fried Yellow Squash recipe is a guaranteed crowd-pleaser that will bring a taste of the South to your kitchen. Don’t be afraid to experiment with different variations and seasonings to create your own unique version. Happy frying!