Fried Zucchini and Squash Rounds
If you grew up in the South, you know fried squash isn’t just a side dish—it’s a summertime tradition. As soon as the garden starts popping with fresh yellow squash and zucchini, they are the first things I fry up. They’re crunchy, salty, and just the right kind of simple.
My kids can polish off a plate in five minutes flat, and it always takes me right back to watching my mama at the stove, flipping each slice to golden perfection. Whether you’re serving it with supper or just eating it straight out the skillet with a fork (no judgment), this recipe is the real deal.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: Around 20 minutes
Ingredients:
3–4 small to medium yellow squash or zucchini, sliced into ¼-inch rounds
1 cup buttermilk (or whole milk if that’s what you’ve got)
1 cup all-purpose flour
1 cup cornmeal (yellow or white, your choice)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional but adds a little something)
Vegetable oil, for frying
You will also need:
Large bowl
Medium bowl/shallow dish
Skillet (*I prefer cast iron)
Instructions:
Prep the veggies: Wash and slice into even ¼-inch rounds. Don’t make them too thick or they’ll be soft in the middle.
Soak it: Place slices in a bowl and pour buttermilk over them. Let them soak for at least 10 minutes while you prep your breading and heat your oil.
Mix the coating: In a separate bowl or shallow dish, combine flour, cornmeal, salt, pepper, and garlic powder.
Heat the oil: In a heavy skillet (cast iron is best), pour oil to about ½ inch deep. Heat over medium-high heat until a pinch of flour sizzles when dropped in.
Dredge & fry: Take slices from the buttermilk, let the excess drip off, and coat them well in the flour-cornmeal mixture. Press lightly to make sure it sticks.
Fry in batches: Carefully place in the hot oil, being careful not to crowd the pan. Fry 2–3 minutes per side, until golden brown and crispy.
Drain & serve: Remove with a slotted spoon and let drain on a paper towel-lined plate. Sprinkle with a little extra salt while they’re hot.
👉 Pro Tips:
These are best served hot and fresh—crispy on the outside, tender on the inside.
You can add a pinch of cayenne to the coating if you like a little kick.
Serve them with ranch, comeback sauce, or just as-is.
