Fried squash is a classic Southern comfort food that’s crispy on the outside and tender on the inside. Whether you have yellow squash, zucchini, or even butternut squash, frying it up is a quick way to turn this humble vegetable into a mouthwatering treat. If you’ve ever wondered, how do you make fried squash? — you’re in the right place. Let’s dive into an easy, step-by-step guide that will have you frying squash like a pro in no time!
What You’ll Need
Before we start, gather these simple ingredients:
– Squash: Yellow squash or zucchini work best. You’ll want about 1 pound, sliced into ¼-inch rounds.
– Flour: About 1 cup for coating.
– Cornmeal: 2 tablespoons adds a nice crunch.
– Seasonings: Seasoned salt (2 teaspoons), black pepper (½ teaspoon), garlic powder (¼ teaspoon), and onion powder (¼ teaspoon).
– Wet ingredients: ½ cup buttermilk and 1 large egg, beaten.
– Oil: For frying, a neutral oil like vegetable or canola is perfect.
Step 1: Prepare Your Squash
Start by washing your squash and slicing it into rounds about ¼-inch thick. Using a mandoline slicer can help you get even slices, but a sharp knife works just fine. For extra crispiness, sprinkle the slices with salt and let them sit on a wire rack or paper towels for 20-30 minutes to draw out moisture. Then, pat them dry to remove any excess salt and water.
Step 2: Make Your Coating Mixtures
In one shallow bowl, mix the dry ingredients: flour, cornmeal, seasoned salt, black pepper, garlic powder, and onion powder. In another bowl, whisk together the buttermilk and egg with a tablespoon of flour to create a smooth batter.
Step 3: Dip and Coat Your Squash
Take each squash slice and dip it first into the buttermilk and egg mixture, letting any excess drip off. Then coat it thoroughly in the flour and cornmeal mixture, shaking off any extra. This two-step coating ensures a crispy, flavorful crust.
Step 4: Fry the Squash
Heat about ½ inch of oil in a heavy-bottomed skillet or cast iron pan over medium heat until it reaches about 350°F. You can test if the oil is ready by dropping a bit of the coating mixture in—it should sizzle immediately.
Carefully place the coated squash slices in the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to flip them gently and ensure even cooking.
Step 5: Drain and Serve
Once fried, transfer the squash to a paper towel-lined plate or a wire rack to drain excess oil. This keeps them crisp and not greasy. Serve hot for the best taste and texture.
Optional: Add a Flavorful Dipping Sauce
For an extra touch, try a simple dipping sauce made from soy sauce, sesame oil, and a pinch of spice like shichimi powder. This adds a delightful balance of salty, nutty, and slightly spicy flavors that complement the fried squash beautifully.
Tips for Perfect Fried Squash
– Slice thickness matters: Thinner slices will be crispier, while thicker ones stay tender inside.
– Don’t overcrowd the pan: Fry in batches to keep the oil temperature steady, which is key to a crispy crust.
– Use fresh squash: Fresher squash has better texture and flavor.
– Try different coatings: You can experiment with gluten-free flour or add paprika or cayenne for a spicy kick.
– Keep warm: Place fried squash on a wire rack in a warm oven if you need to fry in batches and serve all at once.
Fried squash is a versatile dish that works great as a side, appetizer, or snack. It pairs wonderfully with grilled meats, sandwiches, or even on its own with a sprinkle of your favorite seasoning.
Enjoy the crispy, golden goodness of homemade fried squash that’s easy to make and sure to impress!
Fried squash is a simple, tasty way to enjoy summer vegetables with a satisfying crunch and flavor. Give it a try and savor every bite!