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Fried Yellow Summer Squash Recipe

Squash wedges frying in a black skillet on a stovetop, sizzling in oil beside a slotted spoon and bowl.

Squash has always been one of our most delicious and versatile vegetables out of our garden. Be it yellow squash like we used for this recipe, or zucchini, it’s always a family and crowd favorite. We’ve grilled Zuccini, like pictured here, many times, and it never disappoints. 


Roasted zucchini and yellow squash on crinkled foil, lightly seasoned and browned at the edges.

Another way we’ve cooked yellow and zucchini squash together is just steamed in water, with a bit of salt and butter; talk about a knock-out! Many of our friends like it best, it’s just too easy peasy!


 

Yellow squash and sliced onions sautéing in a skillet on the stove, with a spatula stirring the bright yellow and golden vegetables

As you can imagine, the all-time favorite way we like squash prepared is fried. And it’s the yellow-neck summer squash that works so well. Delicate, golden, and delicious, this classic fried yellow summer squash has a crisp, lightly seasoned flour coating surrounding a tender, almost buttery center. A simple sprinkling of heavy whipping cream helps the flour cling to every bite-size piece, while Tony Chachere’s gives the squash a gentle savory flavor that makes it nearly impossible to stop at just one helping.


Sliced yellow squash on a cutting board with a knife on a dark kitchen counter.

I have eaten this fried squash every summer since I was a very young child, and its flavor is indelibly tied to those warm-weather memories. The sight of fresh yellow squash on the kitchen counter and the soft sizzle of it frying in the skillet have always meant that summer has truly arrived. It is one of those uncomplicated dishes that can carry a lifetime of family memories.

Flour-coated squash pieces in a glass dish on a black countertop, with a flour-dusted blue-rimmed plate beside it.

This recipe means so much to our family because it is humble, familiar, and made to be shared. Yellow squash is inexpensive to buy, easy to grow, and wonderfully abundant in a home garden. We have grown it ourselves, and there is something especially satisfying about carrying squash from the garden into the kitchen and turning it into a golden side dish for the family table.


Squash chunks frying in a black skillet with bubbling oil, golden-brown edges, close-up kitchen scene

Though the ingredients are simple, the finished squash is light, delicious, and filling all at once. It can be paired with oodles of summer dishes, from fried fish and grilled meats to fresh tomatoes, peas, corn, and potato salad. Served hot and crisp, it is a delectable taste of summer and a reminder that some of the recipes that mean the most are also the simplest. So, make yourself some and you’ll be surprised that this lovely, humble vegetable is quickly one of your favorite things to eat. So, gobble it up!



Classic Fried Yellow Summer Squash Recipe


Description: This simple, but delicate and buttery fried summer squash is a treat that makes your mouth water! Its flour dredge makes it crispy, but light and worth every minute that you have to wait till it’s fried and golden delicious. Don’t turn your back, these salted, crispy bites will be taken while you’re not looking, leaving you crying for more!


Ingredients:

   3 pounds fresh yellow summer squash (about 6–8 medium squash)

   1 teaspoon salt, or to taste

   1 tablespoon Tony Chachere’s Original Creole Seasoning, or to taste

   3/4 cup heavy whipping cream, plus a little more if needed

   2 cups all-purpose flour, plus more if needed for dredging

   Vegetable oil, for frying (about 1/2 inch deep in the skillet)

 

Directions:

  1. Wash and dry the squash. Trim off the ends, then cut the squash into bite-size chunks about 1 to 1 1/2 inches wide. Pieces of similar size will cook most evenly

  2. Place the squash in a large, flat dish. Sprinkle evenly with the salt and Tony Chachere’s, then toss gently so all the pieces are seasoned.

  3. Spread the squash back into a single layer. Drizzle or sprinkle the heavy whipping cream over the pieces, turning them gently until they are lightly moistened rather than swimming in cream.

  4. Place the flour in a second flat dish. Working in batches, dredge the moistened squash thoroughly in the flour. Shake off the loose excess and place the coated pieces on a clean tray.

  5. Pour vegetable oil into a large, heavy skillet to a depth of about 1/2 inch. Heat over medium to medium-high heat to about 350°F. The oil is ready when a pinch of flour sizzles immediately without burning.

  6. Carefully add the squash in a single layer without crowding the skillet. Fry for 2 minutes on the first side, then turn and cook for about 2 minutes on the other side, until golden brown and tender.

  7. Transfer to a wire rack or paper-towel-lined platter. Lightly season with an extra pinch of salt or Tony Chachere’s while hot, if desired. Repeat with the remaining squash, allowing the oil to return to temperature between batches. Serve immediately.


Cook’s Note: Fry in small batches and keep the oil near 350°F. If the oil is too cool, the coating may absorb excess oil; if it is too hot, the flour will brown before the squash becomes tender.


Serve this fried squash beside fried catfish, shrimp, pork chops, grilled chicken, hamburgers, barbecue, or a garden vegetable plate. It is especially good with sliced homegrown tomatoes, black-eyed peas, green beans, corn on the cob, coleslaw, potato salad, or fresh cucumber salad.

 For beverages, offer cold sweet tea, unsweetened iced tea with lemon, fresh lemonade, sparkling water, a crisp lager, or a chilled Sauvignon Blanc. And, of course, Prosecco!


Prep Time: 15 minutes

Cook Time: 15–20 minutes

Total Time: 30–35 minutes

Servings: 6


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