Sliced thin and fried with a crispy cornmeal crust, these squash chips are irresistible. If you been wondering how to fry squash, give this recipe a try. You won’t be disappointed.
If you have a summer garden or know anyone with one chances are pretty good that you have an abundance of squash and zucchini.
Sliced thin and deep fried like potato chips, these squash chips are irresistible. Fried squash is a southern delicacy, and this recipe is the best I’ve ever had!
I dare you to eat just one serving! In fact, you probably should make a double batch, especially if you have a crowd to feed.
Come summertime, we’re always looking for ways to cook squash. Squash casserole with stuffing is another favorites. We also like squash sauteed with corn and onions or roasted for a vegetable pasta salad.
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What kind of squash do I use for fried squash?
You can use whatever kind of summer squash you have on hand, including zucchini.
For best results, use medium-sized squash for this recipe. Squash that is too small can be a pain to fry. Oversized squash — the ones that get overlooked and overgrown in the garden — don’t taste as good as squash picked at their ideal size.
I usually use yellow straightneck or yellow crookneck squash to make fried squash, although sometimes I’ll throw some zucchini in, too. It all depends on what is ready to harvest in the garden. You’ll see that I used both yellow squash and zucchini when photographing this recipe.
You can use heirloom squash or hybrid squash, squash with seeds and seedless squash. I don’t know that I would use patty pan for this recipe, because of its squat shape.
Want to see a brief overview of the process before diving into the full recipe? Watch my web story on how to fry squash.
Ingredients
To make this delicious fried squash recipe, you will need the following ingredients:
- vegetable oil, for frying
- summer squash sliced paper thin
- eggs
- milk or buttermilk
- all-purpose flour
- cornmeal or hushpuppy mix
- baking powder
- salt and pepper
See recipe card for quantities.
🔪 How to Fry Squash
Wash and dry squash, then cut into thin slices, using a mandoline cutter or food processor set to the thinnest blade depth.
Squash goes a long way, especially sliced as thin as this. You’ll need two or three medium-sized summer squash or zucchini for this recipe.
Prepare the Batter
Combine egg and milk or buttermilk in a shallow baking dish. I like using a square glass baking dishes for this step.
Add the squash slices and soak them in the egg wash for about 30 minutes.
In a separate baking dish, combine the flour, cornmeal or hushpuppy mix, baking powder, salt and pepper.
After they’re good and soaked, dredge the squash in the seasoned mix of cornmeal and flour, making sure each side is lightly coated.
Frying the Squash
Pour about an inch or two of vegetable oil into a large skillet or Dutch oven. How much you’ll use will depend on the depth of the pan.
Place the pan over medium heat and heat the oil to about 350℉.
Add the breaded squash chips to the pan in small batches. Fry for about 2 to 3 minutes, turning once, until the squash is a light golden brown or light brown color, depending on your preference.
Use a spider strainer to remove the fried squash chips from the hot oil and drain on paper towels. While the squash is still hot, season it generously with sea salt.
Continue frying until all the squash is cooked.
Cook’s Tip: You can use thicker slices of squash for this recipe, but the thinner the slices, the crisper the fried squash will be.
📖 Variations
It’s easy to switch up this recipe, depending on what kind of squash you have and your preferred seasonings. Try one of these variations:
- Fried Zucchini – If you don’t have squash, feel free to use zucchini in this recipe. Or you can use a mixture of the two.
- Spice It Up – Add your favorite spices to the flour and corn meal mixture. Try adding cayenne pepper, onion powder, garlic powder, paprika, cajun spices or another spice blend.
- Seasoning Shortcut – If you don’t have cornmeal in your pantry, you can use a seasoned cornmeal hushpuppy mix instead.
🍽 Equipment
To make this recipe you will need:
- glass baking dishes
- mandoline slicer, a food processor or a sharp chef’s knife
- cast iron skillet, a Dutch oven or a deep frying pan
How do you keep fried squash from getting soggy?
The key to making crispy squash chips is to slice the squash very thin. I use a mandoline cutter set to a thin blade depth. If you use a mandoline, be sure to sure to use the guard to protect your fingers. Those blades are sharp!
After slicing the squash, you can salt the slices lightly to draw out any excess moisture and pat dry with paper towels. I don’t typically do this to avoid overseasoning the squash.
The cornmeal and flour breading helps give the thin squash squash chips their crispy crunch.
Here’s another thing you can do to prevent fried squash from getting soggy: After removing the squash chips from the frying pan, drain them on paper towels in a single layer. You can press a second paper towel on top of them to blot any oil before seasoning with sea salt.
Can I reheat fried squash?
Like most fried foods, these squash chips are best served immediately. But if you have any leftovers, you can reheat them.
I recommend using an air fryer, set at 300 degrees, for about 5 to 7 minutes, tossing halfway through. Check the fried squash after five minutes, to make sure they don’t get too browned or burn in the air fryer.
Using an air fryer will ensure the reheated fried squash remain crispy.
More Squash Recipes
If you liked this recipe, you may also enjoy these squash dishes
- Squash Casserole with Stuffing
- Calabacitas Salsa
- Mushroom & Squash Vegetable Pasta Salad
- Marinated Pork Kabobs with Charred Vegetables
- Fajita Vegetable Quesadillas
Pin This! Crispy Fried Squash Chips
🎥 Recipe Card
- 2 cups vegetable oil
- 3-4 summer squash, sliced thin
- 2 eggs
- 1 cup milk or buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal or hushpuppy mix
- ½ teaspoon baking powder
- salt and pepper to taste
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Wash squash and dry. Using a mandoline cutter or a food processor, thinly slice squash.
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Combine the eggs and milk in a shallow baking dish. Add the squash slices and soak in the egg mixture for 20-30 minutes.
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In a separate shallow baking dish, combine flour, cornmeal or hushpuppy mix, baking powder, salt and pepper.
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Remove the squash from the egg wash and dredge in the flour mixture, coating lightly on each side.
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Pour 1 to 2 inches of vegetable oil into a skillet or Dutch oven, depending on the depth of the pan. Turn the burner to medium and heat until the oil reaches 350℉.
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Fry squash in small batches for about 2-3 minutes, turning once, until both sides are golden or light brown.
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Remove the fried squash from the pan and drain in a single layer paper towels. While squash is still hot, sprinkle with sea salt.
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Serve immediately.
Variations & Subsitutions
- Fried Zucchini – If you don’t have squash, feel free to use zucchini in this recipe. Or you can use a mixture of the two.
- Spice It Up – Add your favorite spices to the flour and cornmeal mixture. Try adding cayenne pepper, onion powder, garlic powder, paprika, cajun spices or another spice blend.
- Seasoning Shortcut – If you don’t have cornmeal in your pantry, you can use a seasoned cornmeal hushpuppy mix instead.
How to Reheat
- Air Fryer Method: For best results, reheat in an air fryer, set at 300℉ for about 5 to 7 minutes, tossing halfway through. Check the fried squash after five minutes, to make sure they don’t get too browned or burn in the air fryer.
- Oven Method: You can also reheat fried squash in the oven at 300℉. Place fried squash in a single layer on a baking sheet for 5 to 10 minutes, until heated and crisp.
jillene@inkhappi
Oh my! These look so good. My hubby would love them because its healthy gone “bad boy”, lol. I will be making these!
Jamie @ Southern Revivals
I LOVE fried squash. I eat mine with ketchup. Is that weird??