Buttermilk Fried Squash
Side Dishes
#friedsquash
#southern

Buttermilk Fried Squash

Tender yellow squash coated in seasoned cornmeal and fried to golden perfection - a Southern summer staple.

35 min
6 servings

Prep Time

15m

Cook Time

20m

Servings

6

Difficulty

Medium

Nutrition Per Serving

fat

8

carbs

28

fiber

3

protein

5

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Ingredients

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  • 4 medium yellow squash, sliced 1/4-inch thick
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil for frying

Instructions

1

Soak squash slices in buttermilk for 10 minutes.

2

Combine cornmeal, flour, salt, pepper, garlic powder, and cayenne in a shallow dish.

3

Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F.

4

Drain squash and dredge in cornmeal mixture.

5

Fry in batches 2-3 minutes per side until golden brown.

6

Drain on paper towels and serve immediately with ranch or remoulade.

Chef's Comfy Tip

Don't overcrowd the pan - fry in batches for the crispiest results.

Recipe FAQs

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