Name: Old Fashioned Country Fried Squash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Southern
Ingredients: 8 cups yellow squash, sliced into ¼-inch rounds; Salt (to sprinkle for sweating); 2 cups self-rising flour; 1 tsp salt; 1 tsp black pepper; ½ tsp garlic powder; ½ tsp onion powder; ⅛ tsp cayenne pepper (optional); 1½ cups milk; 2 egg whites; Vegetable oil (for frying)

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Introduction

A Taste of Summer, Straight from the Garden

Every summer, when the squash vines exploded with bright yellow bounty, my grandma would dust off her cast iron skillet and start slicing. The sizzle of squash hitting oil was the soundtrack of my childhood. This fried squash recipe came from her kitchen—a crispy, golden memory made with love and a little lard.

A young homemaker recently asked me, “How do you make fried squash that tastes like Grandma’s?” That question took me back—and inspired this post. Whether you’re reliving Southern summers or just learning how to fry squash, this is your guide.

This Is How We Made Old Fashioned Country Fried Squash

Southern Kitchen Essentials

Let’s walk through how Grandma (and now I) made this easy fried squash recipe—no fuss, just technique:

Use fresh yellow squash or zucchini squash if that’s what you have. Garden-picked? Even better.
Slice into ¼-inch rounds. Not too thick, or they won’t cook through.
Sprinkle salt over them and let them sit—draws out moisture. Moisture = soggy. Soggy = sad.
Set up your fried squash batter station:

Classic Dredging Station

Flour mix: This is your squash breading—self-rising flour, salt, pepper, garlic powder, onion powder, cayenne (just a kiss).
Milk + egg whites: For that silky coating.
Double dredge: Flour → Milk/Egg → Flour again. This is key.

Fry Like a Pro

Use a heavy skillet or deep fryer. Heat oil to 350°F.
Don’t overcrowd the pan—it’ll steam, not fry.
Flip when golden brown and crispy. About 2–3 minutes per side.
Drain on paper towels.

Want a fried squash in the oven method? I’ve got that coming up too.

Recipe: Old Fashioned Country Fried Squash

Delicious, golden, and exactly what you remember from Grandma’s table.

Ingredients

Ingredient	Amount
Yellow squash, sliced	8 cups
Salt (for sweating)	To sprinkle
Self-rising flour	2 cups
Salt	1 tsp
Pepper	1 tsp
Garlic powder	½ tsp
Onion powder	½ tsp
Cayenne pepper	⅛ tsp
Milk	1½ cups
Egg whites	2
Vegetable oil	For frying

Instructions: How to Make Perfect Country Fried Squash

Step 1: Prep the Squash

Wash your squash thoroughly—no one wants gritty bites.
Slice into ¼-inch rounds. Uniform slices = even cooking.
Lay the slices on a paper towel–lined tray and sprinkle lightly with salt.
Let them sit for 15–20 minutes. This step draws out excess moisture, which helps your coating stick and gives you that crisp finish.
Pat dry after resting—moisture is the enemy of browning.

Step 2: Mix the Seasoned Flour

In a shallow bowl or pie dish, combine:
- 2 cups self-rising flour
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp cayenne pepper (optional for a little heat)
This is your squash breading—flavor matters here. Mix well to distribute spices evenly.

Close-up of golden fried squash slices served on a napkin-lined tray. — Each bite of these fried squash rounds tastes like a memory from Grandma’s kitchen.

Step 3: Make the Wet Batter

In another bowl, whisk together:
- 1½ cups milk
- 2 egg whites
Whisk until it’s light and a little frothy. This creates a slick coating that helps the flour stick for round two.
Tip: Use egg whites only to keep the batter light and avoid soggy coating.

Step 4: Dredge and Rest

Set up your dredging station: flour mix → milk/egg → flour mix again.
Take a slice of squash and dredge it in the seasoned flour. Shake off excess.
Dip it in the milk-egg mixture. Let excess drip off.
Back into the flour for a second coat—this is where the crunch comes from.
Lay each coated piece on a baking sheet. Let them rest for 5–10 minutes so the breading adheres. This step prevents it from sliding off when frying.

Flour, egg, and sliced zucchini prepared on a counter for dredging. — This simple batter setup is your secret to squash that fries up crisp and golden.

Step 5: Fry to Golden Perfection

Heat about ½ inch of vegetable oil in a cast iron skillet or deep pan to 350°F. (Use a thermometer—guessing doesn’t cut it.)
Carefully place a few pieces at a time in the oil—don’t crowd the pan.
Fry each side 2–3 minutes or until golden brown and crisp.
Use tongs to remove and transfer to a paper towel–lined plate.
Lightly salt while still hot so it sticks to the crust.

How to Fry Squash in the Oven (Alternative Method)

Want a lighter fried squash recipe? Try this oven-fried method.

Preheat oven to 425°F.
Place dredged squash on a wire rack over a baking sheet.
Spray lightly with oil.
Bake for 20–25 mins, flipping halfway, until golden and crisp.

You’ll get fried breaded squash that’s lighter but still crunchy.

Serving Suggestions

Dip in buttermilk ranch or spicy aioli.
Serve with grilled chicken, fried green tomatoes, or cornbread.
Try it with hot sauce. Trust me.

A Family Recipe Worth Passing Down

This recipe for fried squash comes from my grandma, who cooked over a wood-burning stove and believed lard was love. I watched her make it on sweltering afternoons with a smile on her face and a mason jar of sweet tea by her side.

Her country fried squash was the first thing to disappear at potlucks. This dish is my tribute to her—and to all the Southern women who cooked from the heart.

Nutrition Information for Fried Squash

Curious about what’s in your fried squash recipe? While this dish leans more comfort food than health food, knowing the numbers can help you balance it with the rest of your meal. Keep in mind: values can vary based on the type of squash, oil used, and portion size.

Here’s an approximate breakdown for 1 cup of fried squash (about 5–6 slices):

Nutrient	Amount (per 1 cup)
Calories	210–250 kcal
Total Fat	14–16 g
Saturated Fat	2–3 g
Carbohydrates	18–20 g
Dietary Fiber	2 g
Sugars	2 g
Protein	4–5 g
Sodium	350–450 mg
Cholesterol	5–10 mg

Notes:

Frying adds fat and calories, depending on the oil and how well you drain it.
Using an air fryer or oven-baking method will lower the fat content significantly.
Self-rising flour contains some sodium—so taste your mix before adding more salt.

Now that you know what you’re working with, let’s answer some common questions…

FAQ: Fried Squash Recipe

How do you make fried squash crispy?
Pat it dry after salting, and always double dredge with seasoned flour. Fry in hot oil (350°F) and don’t overcrowd the pan.

What’s the best batter for fried squash?
A mix of flour, milk, and egg whites works best. This fried squash batter gives a light yet crunchy coating.

Can I use zucchini instead of yellow squash?
Yes! Fried zucchini squash recipes follow the same steps—just use fresh zucchini.

How to make fried squash with flour only?
Skip the egg/milk if needed and dredge directly in seasoned flour. You won’t get as much adhesion, but it still works.

Can I make fried squash in the oven?
Yes, bake at 425°F on a rack until golden. It’s a great easy fried squash method.

Conclusion

If you’re craving that crispy, nostalgic bite of yellow fried squash, this recipe for frying squash is your golden ticket. From cast iron pans to Sunday potlucks, it’s a Southern staple that deserves a spot in your kitchen—and your memory bank.

Want more comforting, down-home ideas for your next meal?
Check out more lunch recipes here.

Try this one, make it your own, and pass it on.
This is the squash I want to eat.

Old Fashioned Country Fried Squash recipe