SOUTHERN DEEP FRIED SQUASH

 

Fresh fried squash is a summertime favorite that's crispy and golden on the outside and tender on the inside. This easy Southern Fried Squash is delicious served straight from the skillet, but I especially love it with creamy ranch dressing for dipping. It's a simple way to turn fresh summer squash into a side dish everyone wants to keep eating.

INGREDIENTS

• 3 medium yellow squash, sliced ¼-inch thick
• 1 cup all-purpose flour
• Seasonings of choice (such as steak seasoning, chicken seasoning, ranch seasoning, Mrs. Dash, or grated Parmesan cheese)
• 1 large egg
• ½ cup milk
• 1 cup seasoned bread crumbs
• Vegetable oil, for frying

DIRECTIONS

1. Place the flour in a shallow bowl and stir in your preferred seasoning.
2. In a second shallow bowl, whisk together the egg and ½ cup milk.
3. Place the seasoned bread crumbs in a third shallow bowl.
4. Working with one slice at a time, dredge the squash in the seasoned flour, shaking off any excess.
5. Dip the floured squash into the egg mixture, allowing the excess to drip off, then coat it thoroughly with the bread crumbs. Press the crumbs lightly onto the squash to help them adhere.
6. Pour about 1 inch of vegetable oil into a large, heavy skillet and heat over medium heat to 350°F.
7. Fry the squash in batches for about 2–3 minutes per side, or until golden brown and crispy. Don't overcrowd the skillet, and allow the oil to return to temperature between batches if necessary.
8. Transfer the fried squash to a paper towel-lined plate or wire rack to drain. Serve hot with ranch dressing or your favorite dipping sauce.

NOTES

• I usually serve this with ranch dressing made from Hidden Valley Ranch seasoning (or a similar ranch mix), prepared with mayonnaise and milk.
• If you are serving the squash without a dipping sauce, don't be afraid to season the flour a little more generously.
• Yellow squash works best, but zucchini can be substituted.

 Print Recipe

SOUTHERN DEEP FRIED SQUASH

INGREDIENTS

• 3 medium yellow squash, sliced ¼-inch thick
• 1 cup all-purpose flour
• Seasonings of choice (such as steak seasoning, chicken seasoning, ranch seasoning, Mrs. Dash, or grated Parmesan cheese)
• 1 large egg
• ½ cup milk
• 1 cup seasoned bread crumbs
• Vegetable oil, for frying

DIRECTIONS

1. Place the flour in a shallow bowl and stir in your preferred seasoning.
2. In a second shallow bowl, whisk together the egg and ½ cup milk.
3. Place the seasoned bread crumbs in a third shallow bowl.
4. Working with one slice at a time, dredge the squash in the seasoned flour, shaking off any excess.
5. Dip the floured squash into the egg mixture, allowing the excess to drip off, then coat it thoroughly with the bread crumbs. Press the crumbs lightly onto the squash to help them adhere.
6. Pour about 1 inch of vegetable oil into a large, heavy skillet and heat over medium heat to 350°F.
7. Fry the squash in batches for about 2–3 minutes per side, or until golden brown and crispy. Don't overcrowd the skillet, and allow the oil to return to temperature between batches if necessary.
8. Transfer the fried squash to a paper towel-lined plate or wire rack to drain. Serve hot with ranch dressing or your favorite dipping sauce.

NOTES

• I usually serve this with ranch dressing made from Hidden Valley Ranch seasoning (or a similar ranch mix), prepared with mayonnaise and milk.
• If you are serving the squash without a dipping sauce, don't be afraid to season the flour a little more generously.
• Yellow squash works best, but zucchini can be substituted.