Crispy Homemade Fried Squash Recipe (Gluten-Free Option)

Homemade Fried Squash just the way grandma used to make it with yellow squash, milk, flour, eggs, oil, and salt. That means no additional ingredients needed and nothing fancy! This recipe can be made gluten-free as well. This Southern Fried Squash Recipe is a classic, and it’s never soggy.

Fried Squash is the best crispy, golden side dish just the way grandma used to make it. This Homemade Fried Squash is made with fresh squash, typically going to be yellow squash, and sliced into round bite-size pieces, then it’s coated with a simple batter and fried to golden brown perfection. This is the way grandma made it, with no fancy ingredients just what you have on hand and a little salt of course!

What ingredients do you need for fried squash?

• Yellow Squash
• Milk or Buttermilk – Either work!
• All-Purpose Flour (or Gluten-Free All-Purpose Flour)
• Eggs (Large Eggs)
• Vegetable Oil
• Salt

That’s all the ingredients you need for this easy Fried Squash Recipe!

Step-by-Step Instructions:

1. Slice the squash into thin slices about 1/4 inch thick and set aside.
2. Pour enough oil into a large skillet or a large pot to coat the bottom, about an inch high. Then, heat the skillet to medium-high heat.
3. Using a medium-sized bowl, beat the eggs and whisk in the milk.
4. Using a shallow dish, pour the flour into the dish, start with about 1/2 cup and then add more as needed.
5. Dip the squash into the egg and milk and soak for about 10-20 seconds. Once the squash is soaked, dip it into the flour mixture to coat well on both sides.
6. Drop the floured squash into the hot oil carefully, and allow to fry for about 30 seconds before flipping with tongs. This will take 1-2 minutes, remove when browned.
7. Place fried squash on a paper towel-lined plate and continue for all squash.
8. Salt the squash before serving.

How do you make Homemade Fried Squash?

The first step to making fried squash is to slice the yellow squash into smaller slices, about 1/4 inch thick, keep in mind you want these to be similar to a chip and bite-size.

Once the squash is sliced, set it aside and prepare each pan.

In a medium-sized bowl, combine the milk and egg to create a batter, whisk this up well and then you can place the squash slices into the mixture and let them sit for about 20-30 seconds.

After they’ve set for a few seconds, shake off the excess egg and move on to placing them in a prepared shallow dish of flour. The squash slices will be dipped in the flour and then immediately placed in a skillet of vegetable oil that is at medium-high heat. I use about an inch of oil, just enough to coat the squash.

This recipe will use both a flour mixture and an egg mixture, then pan fry the squash.

It is best to use a deep pan or deep skillet to fry, they will fry fast, so have tongs ready to flip the squash quickly and remove it from the hot oil. Place the squash slices on a paper towel lined plate and top with salt before serving.

On the recipe card below, I do not list the exact amounts of ingredients because this will vary depending on the batch of squash you plan to fry, if you do just one squash then you will not need as much. I like to start with a smaller amount of flour and eggs and add more as needed.

The squash can be served with dipping sauce like ranch dressing; however, we prefer to eat them as is, with no additional dipping sauces – they are perfect!

Why your squash might be soggy and how I fixed it:

Squash it 95% water, so if you are fearful of soggy squash, slice the squash then place it on paper-towel lined plate, salt the squash and let it sit for 20 minutes. Once it’s done sitting, use another paper towel and squeeze any excess liquid out.

Do you need Cornmeal for Fried Squash?

Cornmeal can be used in place of the flour for a Southern Fried Squash. Yellow Cornmeal will give it a more crunchy texture, we prefer flour, so this is going to be a personal preference. The drier the squash, the crispier texture you’ll get!

How do you make Gluten-Free Fried Squash?

Gluten-Free Fried Squash is very simple to make with one swap, use gluten-free all-purpose flour. We prefer to use either King Arthur or Better Batter; however, Cup 4 Cup works well too!

Quick Tips for Crispy Fried Squash NEVER Soggy:

• Salt the squash immediately after frying.
• Do not overcrowd the pan.
• If making gluten-free, be sure to high a high-quality gluten-free all-purpose flour.
• If you prefer less oil, air fry the squash instead.
• Serve immediately for best texture.

Can you make Air Fried Squash?

If you prefer an option with less oil check out my Air Fryer Squash, it’s the same concept but instead of deep drying, it’s air-fried with just a hint of oil spray instead of a pan.

The same concept can be used for Air Fried Green Tomatoes too.

How do you store leftovers?

Store the leftover fried squash in an airtight container in the refrigerator for up to 3 days. Fried Squash is best served fresh and warm. The leftover fried squash can be heated in a microwave-safe dish for about 30 seconds.

Fried Squash is a delicious, crispy side dish that will take you back to your childhood. This crisp and savory texture makes for the perfect treat when you’re using up all of that fresh squash from the garden or Farmer’s Market!

More Vegetable Recipes:

• Roasted Butternut Squash

• Gluten-Free Air Fryer Fried Green Tomatoes

• Roasted Acorn Squash

• Easy Pressure Cooker Sweet Potatoes Recipe