10 Crispy Fried Squash Recipes You’ll Absolutely Love
Summer brings an abundance of fresh squash varieties, and there’s no better way to enjoy them than crispy and golden from the fryer. These irresistible fried squash recipes transform simple garden vegetables into crowd-pleasing favorites.
From classic country-style preparations to creative fritters and stuffed blossoms, each recipe delivers that perfect combination of tender squash and satisfying crunch everyone craves.
01. Golden Summer Squash Puffs
Light and fluffy squash puffs with a crispy golden exterior. These bite-sized treats make the perfect appetizer or side dish for any summer meal.
Ingredients: 2 cups yellow squash (diced), 1 cup corn muffin mix, 1 large egg, ¼ cup milk, 2 tablespoons onion (minced), 1 teaspoon salt, ½ teaspoon black pepper, vegetable oil for frying.
How To Make Golden Summer Squash Puffs
1. Steam diced squash in a steamer basket over boiling water for 8-10 minutes until fork-tender but not mushy. Drain thoroughly and let cool slightly, pressing out excess moisture with paper towels to prevent soggy puffs.
2. Whisk together corn muffin mix, egg, milk, minced onion, salt, and pepper in a large bowl until just combined. Gently fold in the cooled squash, being careful not to overmix the batter.
3. Heat 2 inches of oil in a heavy pot to 375°F. Drop rounded tablespoons of batter into hot oil, frying 4-5 puffs at a time to avoid overcrowding.
4. Fry for 2-3 minutes per side until deep golden brown and cooked through. Remove with a slotted spoon and drain on paper towels before serving warm.
02. Parmesan Crusted Fried Squash
Tender yellow squash slices with a crispy Parmesan coating. The creamy ranch dressing helps the cheese mixture stick perfectly for maximum flavor in every bite.
Ingredients: 3 medium yellow squash (sliced ¼-inch thick), ½ cup ranch dressing, 1 cup grated Parmesan cheese, ½ cup panko breadcrumbs, 1 teaspoon garlic powder, ½ teaspoon paprika, vegetable oil for frying.
How To Make Parmesan Crusted Fried Squash
1. Slice squash into even ¼-inch rounds and pat completely dry with paper towels. Any excess moisture will prevent the coating from adhering properly and create soggy results.
2. Pour ranch dressing into a shallow dish. In another dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, and paprika, mixing well to distribute seasonings evenly.
3. Dip each squash slice in ranch dressing, coating both sides completely. Press firmly into the Parmesan mixture, ensuring both sides are well-coated with the cheesy breadcrumb blend.
4. Heat ½ inch of oil in a large skillet over medium-high heat. Fry coated squash slices for 2-3 minutes per side until golden brown and crispy.
5. Transfer to paper towel-lined plate and season with a pinch of salt while still hot. Serve immediately for the best texture and flavor.
03. Crispy Fried Green Zucchini
Firm green zucchini slices with a crunchy cornmeal coating. This Southern-inspired dish offers the same satisfying crunch as fried green tomatoes with a mild, delicious flavor.
Ingredients: 2 large green zucchini (sliced ¼-inch thick), 1 cup buttermilk, 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon cayenne pepper, vegetable oil for frying.
How To Make Crispy Fried Green Zucchini
1. Slice zucchini into uniform ¼-inch rounds and soak in buttermilk for 15 minutes. This helps tenderize the zucchini and creates better coating adherence for maximum crispiness.
2. Mix flour, cornmeal, salt, black pepper, and cayenne in a shallow dish. The cornmeal provides that signature Southern crunch while the seasonings add perfect flavor balance.
3. Remove zucchini from buttermilk, allowing excess to drip off. Dredge each slice thoroughly in the seasoned flour mixture, pressing gently to ensure complete coating coverage.
4. Heat 1 inch of oil to 350°F in a heavy skillet. Fry zucchini slices in batches for 2-3 minutes per side until deep golden brown.
5. Drain on paper towels and serve immediately while the coating is still crispy and the zucchini is tender inside.
04. Quick Squash Fritters
Easy drop fritters made with convenient baking mix. These golden bites come together in minutes and deliver maximum flavor with minimal prep work required.
Ingredients: 2 cups yellow squash (grated), 1 cup all-purpose baking mix, 1 large egg, ¼ cup milk, 1 small onion (minced), 1 teaspoon salt, ½ teaspoon black pepper, vegetable oil for frying.
How To Make Quick Squash Fritters
1. Grate squash using the large holes of a box grater, then place in a clean kitchen towel and squeeze firmly to remove excess moisture. This step prevents soggy fritters and ensures crispy results.
2. Combine baking mix, egg, milk, minced onion, salt, and pepper in a large bowl, stirring until just mixed. Fold in the squeezed squash gently to maintain the batter’s light texture.
3. Heat 2 inches of oil to 375°F in a deep pot. Drop rounded tablespoons of batter into hot oil, frying only 4-5 fritters at once to maintain proper oil temperature.
4. Fry for 3-4 minutes, turning once, until both sides are golden brown and crispy. Remove with slotted spoon and drain on paper towels before serving hot.
05. Blue Ribbon Country Fried Squash
Traditional butternut squash prepared the old-fashioned way. This award-winning recipe delivers tender squash with a perfectly seasoned golden crust that’s won hearts across the South.
Ingredients: 1 medium butternut squash (peeled and sliced), 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon garlic powder, 2 cups buttermilk, vegetable oil for frying.
How To Make Blue Ribbon Country Fried Squash
1. Peel butternut squash and slice into ¼-inch thick rounds, removing seeds from the bulbous end. Pat slices completely dry to ensure the coating adheres properly during the breading process.
2. Pour buttermilk into a shallow dish. In another dish, whisk together flour, cornmeal, salt, pepper, and garlic powder until well combined and evenly distributed throughout the mixture.
3. Soak squash slices in buttermilk for 10 minutes to tenderize and add flavor. Remove each piece, allowing excess buttermilk to drip off before coating.
4. Dredge each slice thoroughly in the seasoned flour mixture, pressing gently to ensure complete coverage on both sides for maximum crispiness and flavor.
5. Heat 1 inch of oil to 350°F in a cast iron skillet. Fry squash slices for 3-4 minutes per side until deep golden brown and fork-tender.
6. Drain on paper towels and season with additional salt while hot. Serve immediately for the best texture and traditional Southern flavor.
06. Sweet Fried Summer Squash
Lightly sweetened yellow squash with a delicate crispy coating. This simple five-ingredient recipe transforms ordinary squash into a delightful side dish in just 20 minutes.
Ingredients: 3 medium yellow squash (sliced ¼-inch thick), 1 cup all-purpose flour, 3 tablespoons white sugar, 1 teaspoon salt, vegetable shortening for frying.
How To Make Sweet Fried Summer Squash
1. Slice yellow squash into uniform ¼-inch rounds and arrange on paper towels. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat completely dry.
2. Combine flour, sugar, and salt in a shallow dish, whisking together until the sugar is evenly distributed throughout the flour mixture for consistent sweetness in every bite.
3. Heat ½ inch of shortening in a large skillet over medium-high heat until it reaches 350°F. The shortening creates a lighter, crispier coating than oil.
4. Dredge squash slices in the sweetened flour mixture, shaking off excess. Fry immediately for 2-3 minutes per side until golden brown and tender when pierced with a fork.
07. Spiced Pumpkin Fritters
Warm fall flavors in crispy bite-sized fritters. These seasonal treats combine pumpkin puree with aromatic spices for a perfect autumn appetizer or dessert.
Ingredients: 1 cup pumpkin puree, 1½ cups all-purpose flour, ⅓ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, ¾ cup milk, 2 large eggs, vegetable oil for frying.
How To Make Spiced Pumpkin Fritters
1. Whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl until well combined and no lumps remain in the dry ingredients.
2. In a separate bowl, beat together pumpkin puree, milk, and eggs until smooth and well blended. The mixture should be completely uniform without any streaks of egg.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix, as this can make the fritters tough instead of light and fluffy.
4. Heat 2 inches of oil to 375°F in a heavy pot. Drop rounded tablespoons of batter into hot oil, frying 4-5 fritters at a time.
5. Fry for 2-3 minutes per side until deep golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
6. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup for extra fall flavor that everyone will love.
08. Butter Fried Zucchini
Rich and flavorful zucchini fried in butter instead of oil. This indulgent preparation creates incredibly tender zucchini with a golden, buttery coating that melts in your mouth.
Ingredients: 3 medium zucchini (sliced ¼-inch thick), ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon chili powder, 4 tablespoons butter.
How To Make Butter Fried Zucchini
1. Slice zucchini into even ¼-inch rounds and pat completely dry with paper towels. Any excess moisture will cause the butter to splatter and prevent proper browning.
2. Combine flour, salt, pepper, garlic powder, and chili powder in a shallow dish, mixing well to distribute all seasonings evenly throughout the flour coating.
3. Melt butter in a large skillet over medium heat, swirling to coat the bottom evenly. Don’t let the butter brown before adding the zucchini slices.
4. Dredge zucchini slices in seasoned flour, shaking off excess. Place immediately in the melted butter, being careful not to overcrowd the pan for even cooking.
5. Fry for 3-4 minutes per side until golden brown and tender, adjusting heat as needed to prevent the butter from burning while ensuring crispy results.
09. Stuffed Squash Blossom Fritters
Delicate squash blossoms filled with creamy goat cheese and Gruyere. These elegant fritters showcase the flowers’ subtle flavor while the rich filling adds luxurious taste and texture.
Ingredients: 12 large squash blossoms, 4 oz goat cheese (softened), ½ cup Gruyere cheese (grated), 1 cup all-purpose flour, 1 cup cold sparkling water, 1 large egg, 1 teaspoon salt, vegetable oil for frying.
How To Make Stuffed Squash Blossom Fritters
1. Gently clean squash blossoms by removing the pistils from inside and checking for insects. Pat dry carefully with paper towels, being gentle to avoid tearing the delicate petals.
2. Mix softened goat cheese and grated Gruyere until smooth and well combined. Using a small spoon, carefully fill each blossom with about 1 tablespoon of cheese mixture.
3. Twist the petal tips gently to seal the filling inside each blossom, ensuring the cheese won’t leak out during frying while maintaining the flower’s natural shape.
4. Whisk together flour, cold sparkling water, egg, and salt until just combined. The batter should be slightly lumpy, and the cold water creates extra crispiness when fried.
5. Heat 2 inches of oil to 375°F. Dip each stuffed blossom in batter, allowing excess to drip off, then fry for 2-3 minutes until golden and crispy.
6. Remove with slotted spoon and drain briefly on paper towels. Serve immediately while the cheese is still warm and melted inside the crispy coating.
10. Spiral Cut Fried Zucchini
Creative zucchini spirals seasoned with Old Bay for a seafood-inspired twist. These curly, crispy vegetables make an impressive side dish that’s as fun to eat as onion rings.
Ingredients: 2 large zucchini, 1 cup all-purpose flour, 1 cup panko breadcrumbs, 2 large eggs, 2 tablespoons Old Bay seasoning, 1 teaspoon salt, ½ teaspoon black pepper, vegetable oil for frying.
How To Make Spiral Cut Fried Zucchini
1. Using a spiralizer or sharp knife, cut zucchini into long spiral strips about ¼-inch wide. If using a knife, cut lengthwise strips and curl them gently to create spiral shapes.
2. Set up three shallow dishes for breading. Place flour in one, beaten eggs in another, and combine panko breadcrumbs with Old Bay seasoning, salt, and pepper in the third.
3. Pat zucchini spirals dry and dredge each piece first in flour, then beaten eggs, and finally in the seasoned breadcrumb mixture, pressing gently to ensure coating adheres well.
4. Heat 2 inches of oil to 350°F in a deep pot. Fry spirals in small batches for 2-3 minutes until golden brown and crispy, being careful not to overcrowd.
5. Remove with slotted spoon and drain on paper towels. Season with additional Old Bay while hot and serve immediately alongside your favorite seafood dishes for the perfect pairing.
Final Thoughts
These fried squash recipes prove that simple vegetables can become extraordinary dishes with the right techniques and seasonings. Each preparation offers its own unique twist on this beloved comfort food.
Whether you’re using up garden abundance or trying something new, these crispy creations will add delicious variety to your cooking repertoire all season long.
