Fried Squash

Crispy discs of summer squash are pan-fried to golden brown perfection in this easy fried squash recipe. Perfect for both zucchini and yellow squash!

Why this recipe works

Just in time for the summer bounty, a recipe for easy crispy fried squash is born! These golden pan fried discs are a great way to use up the stockpile of zucchini and yellow squash you harvested from the garden. Each disc is fried with a crispy breading that makes way to a super tender interior. I would consider these the perfect poppable bite, every time. 

I’m always looking for new ways to incorporate summer squash into the menu, whether it be squash casserole, grilled zucchini, or something with a little textured crunch like this crispy fried squash. Each has its own special place on the dinner plate.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SQUASH – You do not have to use both zucchini and yellow squash. Traditionally, yellow squash is what is used. However, we chose both for color and presentation. Feel free to use either or.

OIL – You can use peanut, canola, or vegetable oil for frying.

How to Make Fried Squash

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. To one of the breading trays, add the flour, black pepper, and garlic salt. Stir or whisk to combine.
2. To a second breading tray, add the eggs and buttermilk. Whisk together.
3. Cut the ends off of the squash and zucchini. Slice into 1/2-inch thick coins.
4. Place squash coins into the egg mixture. Coat one and a time, then move into the flour mixture. Use tongs to turn them, ensuring the flour mixture coats both sides.
5. Add enough oil in a skillet to come about an inch up the sides of the pan. Heat over medium-high until temperature reaches 350 F.
6. Add floured squash coins to the hot oil one at a time until pan is full but not crowded. Fry for 3 minutes per side or until golden brown and crispy.
7. Drain on paper towels.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve fried squash as an appetizer with a side of ranch, spicy ranch, or Alabama white sauce for dipping. It can also be paired alongside a main course of grilled meats.

Optionally garnish with parmesan cheese or fresh chopped parsley and enjoy! 

More Related Recipes

• Fried Zucchini
• Sauteed Zucchini
• Zucchini Pizza Bites
• Baked Spaghetti Squash

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Fried Squash

Each fried squash coin is coated in a crispy breading that makes way to a super tender interior. They're a great way to use up the stockpile of zucchini and yellow squash harvested from the garden!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Appetizer, Side Dish

Cuisine: American

Servings: 3 servings (3 cups total)

26 minutes mins

Calories: 215

Author: Amanda Davis

Ingredients

• ▢ ½ cup all purpose flour
• ▢ ½ Tablespoon black pepper
• ▢ 1 Tablespoon garlic salt
• ▢ 2 large eggs
• ▢ ½ cup buttermilk
• ▢ 1 medium yellow squash
• ▢ 1 medium zucchini
• ▢ oil for frying

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  Breading trays
• ▢
  Tongs

Before You Begin

• You do not have to use both zucchini and yellow squash. We chose both for color and presentation, but feel free to use either or.
• You can use peanut, canola, or vegetable oil for frying.
• You’ll likely have leftover breading mixture.
• It’s really important to maintain the temperature of your oil in the skillet while frying squash. The temperature will fluctuate as you add and remove the squash. It’s best to keep a thermometer clipped to the side of the skillet to make sure the oil stays at 350F. Work in batches to fry the squash (if needed) instead of crowding the pan. 

Instructions

• To one of the breading trays, add the flour, black pepper, and garlic salt. Stir or whisk to combine.
• To a second breading tray, add the eggs and buttermilk. Whisk together.
• Cut the ends off of the squash and zucchini. Slice into 1/2-inch thick coins.
• Place squash coins into the egg mixture. Coat one and a time, then move into the flour mixture. Use tongs to turn them, ensuring the flour mixture coats both sides.
• Add enough oil in a skillet to come about an inch up the sides of the pan. Heat over medium-high until temperature reaches 350 F.
• Add flours squash coins to the hot oil one at a time until pan is full but not crowded. Fry for 3 minutes per side or until golden brown and crispy.
• Drain on paper towels.

Expert Tips & FAQs

• Storage – Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Fried squash is best enjoyed right away for the best texture. As it sits in the refrigerator the breading may become soggy. Reheat in the air fryer or oven to help crisp it back up. 
• To Make in the Oven – Prep the squash just as you would if you were frying it in the oven. Line a baking sheet with parchment paper followed by a wire rack. Place the dredged squash on top of the wire rack and bake in a 350F oven for around 30 minutes or until golden.

Nutrition

Serving: 1serving (1 cup) | Calories: 215cal | Carbohydrates: 15g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 678mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 513IU | Vitamin C: 23mg | Calcium: 91mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!