SOUTHERN DEEP FRIED SQUASH

 


Fresh fried squash is a summertime favorite that's crispy on the outside, tender on the inside, and incredibly easy to make. It's delicious served on its own, but even better with a side of creamy ranch dressing for dipping.

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
  • ½–1 cup milk
  • 1 cup seasoned bread crumbs
  • Vegetable oil, for frying

DIRECTIONS

  1. In a shallow bowl, combine the flour with your preferred seasonings.
  2. In a second bowl, whisk together the egg and milk until well blended.
  3. Place the seasoned bread crumbs in a third shallow bowl.
  4. Dredge each squash slice in the seasoned flour, then dip it into the egg mixture, allowing any excess to drip off.
  5. Coat the squash with the bread crumbs, pressing lightly so the crumbs adhere.
  6. Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F.
  7. Fry the squash in batches for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
  8. Transfer to a paper towel-lined plate to drain and serve immediately with ranch dressing or your favorite dipping sauce.

    9. 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
  • ½–1 cup milk
  • 1 cup seasoned bread crumbs
  • Vegetable oil, for frying

DIRECTIONS
  1. In a shallow bowl, combine the flour with your preferred seasonings.
  2. In a second bowl, whisk together the egg and milk until well blended.
  3. Place the seasoned bread crumbs in a third shallow bowl.
  4. Dredge each squash slice in the seasoned flour, then dip it into the egg mixture, allowing any excess to drip off.
  5. Coat the squash with the bread crumbs, pressing lightly so the crumbs adhere.
  6. Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F.
  7. Fry the squash in batches for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
  8. Transfer to a paper towel-lined plate to drain and serve immediately 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.