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You can make fried summer squash by slicing it, coating it in a simple batter or breading, and frying it until golden brown.
It’s one of the easiest ways to turn a bumper crop of summer squash into a crispy, delicious side dish that disappears fast.
If you’ve ever wondered how to make fried summer squash that tastes as good as what you’d get at a Southern diner, you’re in the right place.
The good news is that making fried summer squash at home takes just a handful of ingredients and very little time.
In this post, we’ll walk through how to make fried summer squash step by step, plus a few tips to keep it crispy instead of soggy.
How to Make Fried Summer Squash: The Basics
Learning how to make fried summer squash starts with understanding what you’re working with.
Summer squash, which includes yellow squash and zucchini, has a high water content.
That moisture is exactly why fried summer squash can turn out soggy if you skip a few key steps.
The goal when you make fried summer squash is to create a crispy exterior while keeping the inside tender.
1. Choose the Right Squash
To make fried summer squash that holds up well, pick squash that’s firm and small to medium in size.
Larger summer squash tend to have more water and bigger seeds, which makes them harder to fry crisp.
Smaller squash are firmer and slice beautifully, which helps when you make fried summer squash for a crowd.
2. Slice It Evenly
When you make fried summer squash, slice it into rounds about ¼ inch thick.
Even slices cook at the same rate, so every piece of fried summer squash turns out golden instead of uneven.
If you want to make fried summer squash sticks instead, cut the squash into spears of similar thickness.
3. Salt and Drain the Slices
This step is the secret to how to make fried summer squash that stays crispy.
Sprinkle the slices with salt and let them sit for about 15 minutes.
The salt pulls out excess moisture, which is the number one enemy of crispy fried summer squash.
Pat the slices dry with paper towels before you make fried summer squash, and you’ll notice a huge difference.
Breading and Batter Options for Fried Summer Squash
Once your squash is dry, the next step in how to make fried summer squash is choosing your coating.
There are a few ways to make fried summer squash, and each gives you a slightly different texture.
1. Classic Flour and Cornmeal Coating
To make fried summer squash the Southern way, mix flour and cornmeal in equal parts.
Season the mixture with salt, pepper, garlic powder, and a little paprika.
Dip the squash slices in beaten egg or buttermilk first, then press them into the flour and cornmeal mix.
This coating is what makes fried summer squash crunchy on the outside and soft on the inside.
2. Simple Beer Batter
If you want to make fried summer squash with a lighter, puffier crust, a beer batter works great.
Whisk together flour, a pinch of salt, and enough beer to make a batter like pancake mix.
Dip the squash slices and fry them right away, because this batter makes fried summer squash extra crispy when it hits hot oil.
3. Panko Breadcrumbs
For a crunchier take on fried summer squash, use panko breadcrumbs instead of cornmeal.
The larger flakes in panko give fried summer squash a texture that stays crisp even after it cools a bit.
This is a great option if you’re wondering how to make fried summer squash that kids will actually eat.
Frying Tips So Your Summer Squash Turns Out Perfect
Now that your squash is coated, let’s talk about the actual frying, because this is where fried summer squash can go wrong.
1. Get the Oil Hot Enough
Heat about an inch of oil in a skillet over medium-high heat.
You want the oil around 350°F, because if it’s too cool, your fried summer squash will soak up oil and turn greasy.
If the oil is too hot, the outside of your fried summer squash will burn before the inside cooks.
2. Don’t Crowd the Pan
When you make fried summer squash, fry it in small batches.
Crowding the pan drops the oil temperature and steams the squash instead of frying it.
Give each piece of fried summer squash room to breathe, and you’ll get that golden crust every time.
3. Drain on a Wire Rack
After frying, place the fried summer squash on a wire rack instead of a paper towel-lined plate.
A rack lets the steam escape from all sides, which keeps your fried summer squash crispy.
Paper towels trap steam underneath, and that’s how fried summer squash turns soggy fast.
4. Season Right After Frying
Sprinkle a little extra salt on your fried summer squash the moment it comes out of the oil.
Seasoning while it’s hot helps it stick, so every bite of fried summer squash is perfectly flavored.
A squeeze of lemon or a pinch of parmesan also takes fried summer squash to the next level.
So, How Do You Make Fried Summer Squash?
You make fried summer squash by slicing it, salting and drying it, coating it, and frying it in hot oil until golden.
It’s a simple process, but the little details like draining moisture and keeping the oil at the right temperature are what make fried summer squash truly crispy.
Whether you use a cornmeal coating, a beer batter, or panko breadcrumbs, you now know how to make fried summer squash that your family will ask for again and again.
So grab some squash, heat up that skillet, and enjoy a plate of fresh, golden fried summer squash tonight.