Fried Yellow Squash

I’m always looking for new ways to enjoy the abundance of summer squash. While I most often throw fresh slices on the grill or into a pickling jar for an easy side, it feels like I hit the lottery with this Fried Yellow Squash recipe!

My family (longstanding fans of fried pickles) absolutely cannot get enough of these super fun slices of fried squash. They’re tender on the inside, plus delightfully crispy on the outside, and so moreish. A light fry is all these need to get crispy, thanks to the combination of breadcrumbs and flaky panko in the coating.

And the flavor is incredible, too, with simple Italian seasoning and grated Parmesan that gets mixed right into the batter. Whenever I make this for my family, I’m prepared to be treated like royalty at the fry station. They love it! And I hope you do, too.

What You’ll Need

For this recipe, yellow squash rounds are dredged in flour and egg wash, then coated with a simply seasoned breadcrumbs mixture. Scroll down to the recipe box for measurements.

• Yellow squash – I’m using yellow squash, but zucchini or Chinese eggplant could also be used.
• All-purpose flour – Flour coats the squash rounds to enable the egg wash to stick to the squash.
• Eggs – And the egg wash is the “glue” that adheres the breadcrumbs!
• Whole milk – Milk thins the egg wash mixture so it isn’t too thick and overly eggy.
• Breadcrumbs – I love the combination of plain and panko breadcrumbs for frying – plain breadcrumbs coat the squash evenly while panko breadcrumbs add extra crunch that’s delightfully flaky.
• Parmesan cheese – Parmesan adds a nutty, salty flavor to the breadcrumbs.
• Salt – Kosher salt seasons the breadcrumbs and the squash so they taste delicious!
• Italian seasoning – Italian seasoning adds delicious herby flavor.
• Garlic powder – Garlic powder gives an extra punch of flavor that pairs well with the Italian seasoning and Parmesan.
• Vegetable oil – Use your preferred neutral oil for frying these squash. I use either vegetable oil or canola oil.

Can I Fry Other Types of Squash?

Yes, absolutely. This fried squash recipe also works with zucchini. And though it’s not a squash, Chinese eggplant is another great option.

How to Make Fried Yellow Squash

Here’s how to make this easy yellow squash recipe.

• Preheat the oil. Add at least 2″ of oil to a large Dutch oven. Place over medium-low heat to bring the temperature to 350° F.
• Dry the squash. Slice the squash into rounds of equal thickness. Pat dry with a paper towel.
• Prepare the egg and breadcrumbs. Add the flour to a small bowl. In a second bowl, whisk the eggs and milk until smooth. In a third bowl, stir together both breadcrumbs, the parmesan cheese, and seasonings.
• Coat the squash. Dip the squash into the flour, coating it on all sides. Then dip in the egg mixture, and, finally, the breadcrumb mixture. Be sure to coat the squash on all sides in each dish.
• Cook the squash. Carefully add the squash to the hot oil. Cook for 30 to 45 seconds per side, until golden-brown. Transfer to a paper towel or wire rack. Sprinkle with a pinch of salt. Repeat with the remaining squash.
• Enjoy. Enjoy the squash immediately, with ranch, marinara, or pizza sauce for dipping!

Why Is My Fried Squash Soggy?

There are a few reasons for this, plus some simple tips you can follow to avoid it:

1. The squash wasn’t dry before frying. First, squash in general has a high water content. If you don’t pat the squash dry prior to frying, that extra moisture can contribute to a less desirable texture.
2. Your oil isn’t hot enough. Second, if the oil isn’t hot enough to make the squash crispy on the outside and cook it in a short amount of time, it can become soggy as well.
3. It sat in the oil after frying. And third, it’s important to let excess oil drain from the squash as soon as it’s done frying. I prefer to place the finished fried squash on a rimmed baking sheet that’s lined with a paper towel. The paper towel absorbs the extra grease. But you could also set a cooling rack over a rimmed baking sheet and place the finished fried squash on the rack to drain.

What to Serve with Fried Yellow Squash

Fried yellow squash can be served as an appetizer or as a side dish. I especially like to make a hearty, fresh salad as a main course and fry up some squash to serve with it. My Italian chopped salad is a family favorite.

And, of course, crispy breaded yellow squash is best served with a dip! I’m partial to creamy ranch dressing or tzatziki, with flavors that complement the squash breading super well. Tomato-based dips, like marinara, are awesome, too. Or, change up the flavors and try this easy homemade honey mustard or sweet chili sauce.

Storing & Reheating Leftovers

Unfortunately, this fried squash is a recipe you want to enjoy immediately. I don’t really recommend storing leftovers, as the squash becomes soggy as it cools and loses its crispness.

If you do have leftovers and can’t stand to toss them, store them in an airtight container in the fridge. Then try reheating them in the air fryer or on a pre-heated pizza stone in the oven. Just be aware that they won’t be as crispy or overall fantastic the next day.