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To make the best Southern fried squash, start with fresh yellow squash. Look for two medium-sized squash. They should feel firm and have a bright color. Slice them into 1/4-inch rounds. This size cooks well and gives a nice crunch. For the perfect coating, you need a few key seasonings. Gather these items: - 1 cup buttermilk - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and black pepper to taste Soaking the squash in buttermilk adds flavor and moisture. The cornmeal and flour mix gives the squash a crispy outer layer. The garlic powder, onion powder, and paprika enhance the taste, making each bite delicious. Choosing the right oil is crucial for frying. I recommend using vegetable oil. It has a high smoke point, perfect for frying at medium heat. This oil lets the squash cook evenly while achieving that golden brown color. Make sure to pour enough oil into your pan, around 1/4 inch deep, to fry the squash properly. Start with fresh yellow squash. I like to use medium-sized ones for the best texture. Slice them into 1/4-inch rounds. This shape helps them cook evenly. Next, soak the squash slices in buttermilk for about 30 minutes. This step adds moisture and flavor, making the squash rich and tasty. Now, let’s make the coating. In a shallow dish, mix together the following: - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and black pepper to taste This mixture gives the squash a great crunch. Mix well to ensure all the spices blend together. Heat 1/4 inch of vegetable oil in a large frying pan over medium heat. To check if the oil is ready, drop a small pinch of the cornmeal mixture into the oil. If it sizzles, it’s time to fry. Remove the squash from the buttermilk, letting the excess drip off. Dredge each slice in the coating mixture, pressing lightly. Carefully place the coated squash in the hot oil in a single layer. Don’t overcrowd the pan; this helps them fry evenly. Cook for about 2-3 minutes on each side until golden brown and crispy. Once cooked, transfer the fried squash to a plate lined with paper towels. This will soak up any excess oil. While still warm, sprinkle with a bit of extra salt if you like. Enjoy your crispy Southern fried squash! For the full recipe, check out the details above. To get that ideal crunch, follow these steps. First, soak the squash in buttermilk. This adds flavor and moisture. Next, coat each slice well in the cornmeal mixture. Press lightly to ensure the coating sticks. Fry in hot oil to get a golden color. Avoid overcrowding the pan; this keeps the heat steady. Using the right tools makes a big difference. A large frying pan or cast iron skillet works best. These pans heat evenly. You also need a slotted spoon to flip and remove the squash. A thermometer can help check the oil temperature, but it's not required. Just drop a pinch of cornmeal in to check if it sizzles. Serve your crispy squash hot for the best taste. A rustic basket lined with parchment paper looks great. Add fresh parsley for a pop of color. You can pair it with your favorite dipping sauce. Ranch dressing or a spicy aioli are excellent choices. For a twist, serve with a side of pickled vegetables. This adds a tangy contrast to the rich flavor. For the full recipe, check earlier in the article. {{image_2}} You can switch up the coating for a different taste. Try using crushed crackers instead of cornmeal. This gives a nice crunch. You can also use panko bread crumbs for extra crispiness. If you want a gluten-free option, use almond flour or chickpea flour. Both add unique flavors and textures. Each choice will change your fried squash in a fun way. Herbs and spices can make your fried squash exciting. Try adding dried herbs like oregano or thyme to the coating mix. For a spicy kick, add cayenne pepper or chili powder. You can also use fresh herbs like dill or basil after frying. Just sprinkle them on top for a fresh taste. Experimenting with flavors keeps the dish interesting. How you serve your fried squash can be fun and creative. Serve it in a cute basket lined with parchment paper. This makes it look rustic and inviting. You can also pair it with dips like ranch or spicy aioli. For a twist, serve it with a side salad. This adds freshness to your meal. Don’t forget to garnish with fresh herbs for a pop of color. Enjoying your dish visually makes it even more appealing. To store leftover fried squash, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. The squash may lose some crispiness, but it will still taste good. For best flavor, try to eat it within the first two days. When reheating your fried squash, avoid the microwave. The microwave can make it soggy. Instead, use the oven or a skillet. Preheat the oven to 350°F (175°C). Place the squash on a baking sheet. Heat for about 10-15 minutes, or until warm and crispy. If using a skillet, add a little oil over medium heat. Heat each piece for about 2-3 minutes on each side. You can freeze fried squash, but it may change in texture. To freeze, let it cool completely. Spread it out on a baking sheet in a single layer. Freeze for 1-2 hours until firm. Then, transfer to a freezer bag. Remove as much air as possible. Use within three months for the best taste. To reheat, follow the same method as above, but it may take a bit longer. For the complete recipe, check out the Full Recipe section. You can pair Southern fried squash with many delicious dishes. Try serving it with fried chicken or barbecue ribs. It also goes great with a fresh salad or coleslaw. For a fun twist, serve it with ranch or spicy dipping sauce. You will love how the flavors blend together! Yes, you can easily make this dish gluten-free. Just swap the all-purpose flour for a gluten-free flour blend. Ensure that your cornmeal is also gluten-free. This way, you can still enjoy the crispy goodness without the gluten! Fried squash can last up to three days in the fridge. Store it in an airtight container. This helps keep it fresh. When you reheat it, the squash may not be as crispy, but it will still taste good. Here are some common pitfalls to avoid: - Don’t skip soaking the squash in buttermilk. This step adds flavor and moisture. - Avoid overcrowding the frying pan. It can cause uneven cooking. - Make sure the oil is hot enough before frying. This helps achieve that perfect crisp. For the full recipe, check out the details above. The steps are simple and lead to a tasty dish that everyone will enjoy! Southern fried squash is a tasty dish made with fresh ingredients and simple steps. We discussed how to prepare, coat, and fry squash perfectly. Tips helped in achieving that desired crunch, while storage options provide convenience. You can explore variations for more flavor or keep it classic. Remember, great cooking is about practice. Enjoy your crispy squash and share it with others. It’s a dish that brings joy and flavor to any table.

- Southern Fried Squash

Delight your taste buds with crispy Southern fried squash! This easy-to-follow recipe combines tender yellow squash with a flavorful coating, perfectly fried to golden perfection. Whether you're looking for a delicious side dish or a tasty snack, this recipe is a must-try. Ready to impress your friends and family? Click through to explore the full recipe and discover how to create this southern classic in your own kitchen!
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Ingredients
  

2 medium yellow squash, sliced into 1/4-inch rounds

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and black pepper to taste

Vegetable oil, for frying

Instructions
 

Begin by soaking the sliced yellow squash in buttermilk for about 30 minutes. This will add moisture and flavor to the squash.

    In a shallow dish, mix together the cornmeal, flour, garlic powder, onion powder, paprika, salt, and black pepper. This mixture will provide a flavorful and crispy coating.

      Heat 1/4 inch of vegetable oil in a large frying pan over medium heat. You can test if the oil is hot enough by dropping a small pinch of the cornmeal mixture into the oil; if it sizzles, it's ready.

        Remove the squash from the buttermilk and let the excess drip off. Dredge each slice in the cornmeal mixture, pressing lightly to adhere well.

          Once the oil is hot, carefully place the coated squash slices in the frying pan in a single layer, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

            Once cooked, transfer the fried squash to a plate lined with paper towels to absorb any excess oil.

              Sprinkle with a little extra salt if desired while still warm.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the crispy fried squash in a rustic basket lined with parchment paper, garnished with fresh parsley for a pop of color. Pair with your favorite dipping sauce for extra flavor!