Fried Squash

Fried Squash is a classic southern dish to enjoy the best of garden fresh squash. I grew up on fried squash and it is the summer vegetable that I look forward to the most!

Growing up my grandparents always had a humongous garden. Sometimes my parents would plant a garden but not every year. Being the sullen and lazy brat that I was, I absolutely hated helping in the garden.

I did love to stand at the stove waiting on mom to fry up the squash though. It has always been one of my absolute favorites and I still love it just as much today.

These days I do love gardening. It is way easier to get things to grow in Oklahoma than it was in Wyoming but it still has it’s challenges.

Our spring was so wet that we were a little late getting everything planted this year but it’s finally taking off.

How to Make Fried Squash:

Wash and dry the squash.
Trim ends and discard.
Slice thinly.

Mix milk and buttermilk together in a bowl.
Mix flour, cornmeal and seasoning salt together in a shallow dish, like a pie plate.
Add oil to a skillet and heat to 350 degrees.
Dip squash in buttermilk mixture.

Coat both sides with flour and cornmeal mixture.
Fry a few at a time in hot oil, turning to brown both sides.
Remove from oil to a paper towel lined rack to drain.

These were the first squash that we picked this year and oh man were they delicious. I sliced them up and dipped them in milk mixed with buttermilk and then coated them in flour and cornmeal and seasonings.

If you are feeding a family, it takes a while to fry the squash individually but it is so worth it. My kids are not any more enthused to help out in the garden than I was as a kid.

However, they do love that we are growing our own food and that makes me very happy.

When I’m frying up a batch of squash, the boys make quite a few trips through the kitchen to sneak a bite or two as it comes out of the skillet. It’s just so irresistible and will go with any meal.

Of course frying isn’t the only way to cook summer squash, but it is my favorite. Actually it’s the only way I ever make it. I intend to try some on the grill this year, I know that will be delicious too.