Print

Crispy Fried Yellow Squash Recipe Easy Buttermilk Cornmeal Batter Guide

crispy fried yellow squash - featured image
Print Recipe

This recipe features golden, crunchy fried yellow squash slices dipped in a tangy buttermilk cornmeal batter, delivering a perfect balance of crispiness and flavor. Quick and easy to prepare, it’s a nostalgic yet fresh comfort food ideal for summer and beyond.

Ingredients

Scale
  • 3 medium yellow squash, sliced into 1/4-inch thick rounds
  • 1 cup (240 ml) buttermilk
  • 3/4 cup (90 g) medium grind cornmeal
  • 1/2 cup (60 g) all-purpose flour
  • 1 teaspoon salt, plus extra for seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder or onion powder (optional)
  • 2 to 3 cups vegetable oil or peanut oil for frying

Instructions

  1. Wash and dry the yellow squash. Cut off ends and slice into about 1/4-inch (6 mm) thick rounds.
  2. Pour 1 cup (240 ml) buttermilk into a large bowl. Add a pinch of salt and pepper. Submerge the squash slices and let soak for 10 to 15 minutes.
  3. In a separate shallow bowl, combine 3/4 cup (90 g) cornmeal, 1/2 cup (60 g) all-purpose flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon garlic powder or onion powder if using. Stir well.
  4. Pour 2 to 3 cups of vegetable or peanut oil into a skillet, filling about 1 inch (2.5 cm) deep. Heat over medium-high heat to about 350°F (175°C). Test by dropping a pinch of flour in the oil; if it sizzles and bubbles, it’s ready.
  5. Remove squash slices from buttermilk one at a time, letting excess drip off. Dredge each slice in the cornmeal mixture, pressing gently to help it stick.
  6. Carefully place coated slices in hot oil in a single layer. Fry for about 2 to 3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
  7. Use tongs to transfer fried squash to a paper towel-lined plate or wire rack. Sprinkle with a little extra salt while hot if desired.
  8. Serve warm for maximum crunch, or at room temperature.

Notes

Ensure oil temperature is around 350°F (175°C) to avoid greasy or burnt squash. Pat squash dry after soaking to help batter stick. Fry in small batches to maintain oil temperature. For gluten-free, substitute all-purpose flour with chickpea or gluten-free flour blends. Baking option: bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: fried yellow squash, crispy squash, buttermilk cornmeal batter, summer squash recipe, easy side dish, gluten-free option, quick fried squash

Find it online: https://jodierecipes.com/crispy-fried-yellow-squash-recipe-easy-buttermilk-cornmeal-batter-guide/