If you're looking for a simple and satisfying way to enjoy summer's bounty, our Golden Fried Yellow Squash is just the ticket. With a crispy coating and tender inside, this dish is a delightful side that complements any meal. Plus, it's a fantastic way to use up an abundance of squash.
Yellow squash is the star here — its mild flavor and soft texture make it perfect for frying. All-purpose flour and cornmeal work together to create a crispy coating that holds up well during frying. We add a touch of salt and black pepper for basic seasoning, while garlic powder and paprika bring a little kick of flavor. The eggs and milk help the coating stick to the squash. Finally, you'll need vegetable oil for frying, as it has a high smoke point that’s ideal for achieving that golden crust.
This fried squash is a versatile side dish. Pair it with grilled chicken or fish for a light summer meal. It's also great as an appetizer with a side of spicy aioli or ranch dressing for dipping. For something heartier, serve it alongside a rich, creamy pasta dish.
Start by slicing your yellow squash into 1/4-inch rounds. Consistent thickness helps them cook evenly, so take your time. Next, set up your dredging stations. In a shallow bowl, mix together the flour, cornmeal, salt, black pepper, garlic powder, and paprika. This blend forms our crispy coating.
In another bowl, beat the eggs with the milk until smooth. This egg wash will help the dry mixture stick to the squash. Heat up your vegetable oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet generously but not so much that the squash is swimming.
Now, take each squash slice and dip it into the egg mixture, then dredge it in the flour mixture, making sure it's well-coated. Place the coated slices into the hot oil carefully. Fry until they turn golden brown, about 3-4 minutes per side. Use a slotted spoon or tongs to remove them from the oil and drain on paper towels.
Share