Paula Deen Deep-Fried Squash

Paula Deen deep-fried squash is a crispy Southern side dish made with yellow squash, buttermilk and a cornmeal and Cajun seasoning coating, ready in 55 minutes. Save this easy fried squash recipe for your next potluck, cookout or Sunday dinner, because it fries in 2 to 3 minutes per batch.

Let the squash soak in the buttermilk and egg mixture for the full 30 minutes, because that wet coat is what grabs the cornmeal mix. Skip it and the breading slides off in the hot oil.

Paula pairs cornmeal with flour and a hefty 3 tablespoons of Cajun or Creole seasoning, so the crust is crunchy and well seasoned instead of plain. Frying in small batches at 365°F also keeps the oil hot, which means every slice comes out golden.

Paula Deen Deep-Fried Squash

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

230

kcal

Thin squash rounds soak in buttermilk, then get coated in a seasoned cornmeal and flour mix. A quick dip in hot oil leaves them crunchy outside and tender inside.

Ingredients

• Vegetable oil, for frying
  

• 1/2 cup whole buttermilk
  

• 3 large eggs
  

• 4 medium yellow squash, cut into 1/4-inch thick slices
  

• 1 cup yellow cornmeal
  

• 1 cup all purpose flour
  

• 3 tablespoons cajun or creole seasoning
  

• 1/2 teaspoon baking powder
  

• 1/4 teaspoon salt
  

• Freshly ground black pepper
  

• fresh parsley chopped, for garnish
  

Directions

• Heat the oil: Pour vegetable oil into a large Dutch oven to a depth of 2 inches and heat it to 365°F. Then keep it at that temperature while you prep the squash.
• Soak the squash: Whisk 1/2 cup whole buttermilk and 3 large eggs in a large bowl until smooth. Add the 4 sliced yellow squash, toss gently to coat, and let it stand for 30 minutes before draining and discarding the liquid.
• Mix the coating: Combine 1 cup yellow cornmeal, 1 cup all purpose flour, 3 tablespoons Cajun or Creole seasoning, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a shallow dish. Add freshly ground black pepper to taste, then dredge each slice in the mixture until fully coated.
• Fry in batches: Fry the squash in batches until golden brown, 2 to 3 minutes per batch. Working in batches keeps the oil hot, so the crust stays crisp.
• Drain and serve: Lift the squash out and drain it on paper towels. Then garnish with chopped fresh parsley and serve right away while it's hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use zucchini instead of yellow squash?

Yes, zucchini works the same way with the same slice thickness. It holds a bit more water, so pat the slices dry after draining the buttermilk and the coating will stick better.

Can I bake this fried squash instead of frying it?

You can, though the crust won't be as crunchy as the deep-fried version. Set the dredged slices on a rack over a sheet pan, spray them with oil, and bake in a hot oven until golden.

Why is my breading falling off the squash?

Usually the squash wasn't drained well or the oil wasn't hot enough. Let the buttermilk drip off before dredging, and press the cornmeal mix onto each slice so it clings.

How do I keep fried squash crispy?

Drain it on paper towels and serve right away, since it's best straight from the oil. If you need to hold a batch, set it on a rack in a low oven so the crust doesn't steam.

Can I make the squash ahead of time?

You can slice it and soak it in the buttermilk mixture earlier in the day, but fry it just before serving. Leftovers lose their crunch in the fridge, so reheat them on a rack in a hot oven instead of the microwave.