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Fried Squash Recipes

Fried squash is a timeless Southern delicacy that’s quick, simple and delicious as either a side or appetizer.

The classic southern yellow crookneck squash is the most widely available variety, though zucchini and other varieties may also be suitable.

Slice the squash into rounds about 1/4 to 1/8 inch thick. Season with salt.

Butternut Squash

Butternut squash is one of the most versatile winter gourds, capable of being used in many dishes. Not only that, but it’s also packed with vitamins A, C, B6 and E as well as having a high water content. The fiber-rich flesh can easily be mashed into a smooth mash for soups or smoothies; butternut squash also makes an excellent ingredient in these soups!

Butternut squash can be found year-round at farmers markets and produce departments. Look for squash that feels heavy for its size, is free from soft spots, mold or other blemishes on its skin (also called aneurysms), is wrinkle free and has a uniform yellow hue.

Once you’ve selected a butternut squash that looks appealing, slice it lengthwise to remove the seeds and stringy interiors. Doing this helps maintain the shape of the squash for presentation; however, if making puree, cut it crosswise instead.

When roasting butternut squash, line a baking sheet with foil for effortless cleanup. While you can bake directly on the pan, using foil makes transferring to your serving dish much simpler once it cools.

To effectively peel butternut squash, you will need a vegetable peeler that measures at least 8 inches wide. You can get this handy tool at most grocery stores or online.

Gently peel away the squash skin using a vegetable peeler. It may seem difficult at first, but once you get everything peeled away you’ll be delighted at how effortless it is!

Cutting the squash in half can be intimidating due to its irregular shape. To make this method simpler, cut away the top and bottom of the squash so it stands upright on your cutting board, then slice down the middle in long, thin slices.

Once you’re finished slicing, chop the squash into cubes and place them on a lined baking sheet. You can then freeze these cooked cubes for later use.

Butternut squash is an irresistible addition to any meal, and it makes an ideal side dish for meat or vegetable lovers. It pairs particularly well with roasted chicken, fish, and pork; plus it’s vegetarian-friendly too!


Summer squash is an easily-digestible vegetable high in fiber that may prevent chronic illnesses. Additionally, it aids digestion by keeping the body hydrated. Furthermore, this vegetable boasts vitamins A, C and K as well as calcium and iron.

Raw summer squash is low in calories and carbohydrates, making it an ideal addition to any diet. Furthermore, this vegetable provides a source of antioxidants which may shield the body from free radical damage.

It is an excellent source of magnesium, potassium and iron. These essential minerals help regulate energy levels within the body while decreasing blood pressure and improving cardiovascular health.

Zucchini is an incredibly versatile ingredient, capable of being added to a variety of dishes due to its mild flavor that allows it to stand out without overpowering other flavors.

Particularly when added to dishes already full of strong flavors, such as pasta or meat. Furthermore, adding it can give baked goods or breads a moist and texture boost like muffins or cakes.

Additionally, zucchini can be grated or used as a substitution for pasta in recipes calling for noodles. It’s an excellent way to incorporate more veggies into meals while adding extra flavor.

For a healthier and lower-fat version of this beloved dish, air fry it instead of deep-frying. Not only does this reduce oil usage and calories, but the texture is more crisp and golden-brown.

To begin, heat the air fryer to 400 degrees Fahrenheit and spray the basket with cooking spray. Arrange your slices in a single layer on top, and cook until golden brown, 10-15 minutes depending on thickness of slices and desired level of crispy/softness.

Once cooked, the squash will turn golden brown and crisp on the outside while remaining soft and tender inside. It makes a wonderful addition to salads or grain bowls.

Vegetables such as cucumber are versatile and easily digestible. Plus, their mild flavor works well in both sweet and savory dishes. Furthermore, cucumbers contain essential vitamins, minerals, and fiber.

Yellow Squash

When it comes to summer squash, there is a wide range of choices. Popular varieties include zucchini, yellow squash, pattypan squash and zephyr squash.

All these squash are members of the Cucurbitaceae family, which also includes cantaloupe and cucumber. Each variety varies in shape, color, size and cultivating techniques; they’re further classified into summer squash and winter squash depending on whether they’re allowed to fully mature or not.

Summer squashes, unlike winter squashes, are edible and can be enjoyed both raw and cooked. As they’re non-starchy and packed with essential nutrients like fiber and potassium, summer squashes make a great addition to plant-based diets.

Roasted or pureed carrots can be added to soups and sauces, grilled, or spiralized into spaghetti-like strands for pasta noodles in place of white rice. Not only are carrots delicious and healthy, but they make an excellent addition to any meal!

Summer squash are mostly yellow squash and zucchini, both of which have a mild flavor that can be enjoyed raw or cooked.

Both are light green on the outside and have a slightly sweet flavor. Plus, they’re an excellent source of Vitamin C, folate, and potassium.

For this Southern Fried Squash recipe, you will need yellow squash (or zucchini), flour, cornmeal, eggs, milk and seasoned salt. Additionally, you will need a large cast iron skillet and some oil to fry the squash in.

This recipe calls for coating sliced squash with an egg and milk batter, then placing them into hot oil. The batter will help form a protective layer over the squash while creating a crunchy crust.

Once the squash slices have turned golden and crisp, carefully remove them from the oil and transfer to a cooling rack.

This classic Southern side dish is simple to prepare and perfect for summer entertaining! Serve these fried squashes any time of year, but they are especially popular during that warm weather.


Fried squash is an incredibly simple dish to prepare and doesn’t take much time at all. Enjoy as a side or appetizer with your favorite dipping sauce for this classic Southern dish anytime of year.

Here in the South, summer squash is a delicacy – and fried squash is an ideal way to showcase this seasonal ingredient. To make this delectable dish, simply dip fresh summer squash slices in buttermilk before coating them in flour and cornmeal before deep-frying until golden brown and crisp.

Buttermilk keeps the batter moist and fluffy, while pumpkin puree adds sweetness to every bite. It makes an excellent addition to breakfast sandwiches, pancakes or even fall pasta dishes!

Pumpkin puree makes an irresistible topping for desserts like this rich, creamy pound cake. The pumpkin puree adds just the right amount of sweetness while cream cheese frosting adds another layer of indulgence.

If you’re in search of a heartier, more flavorful pumpkin dish, Ashleigh Shanti from Benne on Eagle has some delicious recipes to try. Her pumpkin stew features raw peanuts, hominy, onions and ginger along with paprika, cayenne and sour cream for an irresistibly comforting meal that would be ideal as either Thanksgiving side dish or easy weeknight dinner.

To fry the squash, heat about 1/2 an inch of oil in a large skillet over medium-high heat until it forms bubbles around the edge. Fry each squash batch at a time until golden brown and crisp. Remove from oil using a slotted spoon then transfer to paper towel-lined plate or cutting board to drain.

This recipe is so quick and simple to make, making it the ideal meal to take on-the-go! If you’re making a large batch, keep the fried squash warm on a baking sheet in the oven at 250 degrees Fahrenheit until serving time. Or freeze leftover squash in an airtight container for up to two days.

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