Sliced thin and fried with a crispy cornmeal crust, these squash chips are irresistible. If you been wondering how to cook summer squash, give these fried squash chips a try.
If you have a summer garden or know anyone with one chances are pretty good that you have an abundance of squash and zucchini.
Sauteed, grilled, stir fried, roasted, broiled, stuffed, pureed, dipped, casseroled and fried — we love squash served all ways around here. But this week, we’re digging these crispy fried squash chips.
Sliced thin and deep fried like potato chips, these squash chips are irresistible. 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.
This post contains affiliate links for your shopping convenience. If you make a purchase based on my referral, I earn a small commission, at no additional cost to you. Read my full disclosure policy here.
What kind of squash do I use for fried squash?
You can use whatever kind of summer squash you have on hand, including zucchini. I’ve made these squash chips before with only yellow squash, with only zucchini and with a mix of yellow squash and zucchini. No rules here. Use what you have on hand or what you like.
You can use heirloom squash or hybrid squash, squash with seeds and seedless squash.
I do recommend using medium sized squash. 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.
The key to making crispy squash chips is to slicing the squash paper thin. I use a mandolin cutter, and if you do, be sure to use the guard to protect your fingers. Those blades are sharp!
Let’s just say, do as I say, and not as I do. (Ouch, my thumb still hurts!)
The cornmeal and flour breading gives the thin squash their crispy crunch.
How to Fry Squash
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.
Before throwing them into the frying pan, you’ll need to soak the squash soak in an egg wash for about 30 minutes. I like using a square glass baking dish for this step.
After they’re good and soaked, you’ll dredge the squash in a seasoned mix of cornmeal and flour, making sure each side is lightly coated.
Then they go into the hot oil, in small batches, until the squash is a light golden color. You can cook the squash longer, until they’re slightly browned, if you prefer.
Use a spider strainer to remove the fried squash chips from the 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.
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. Make sure to 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.
Here’s the complete recipe for how to fry squash:
- vegetable oil
- 3-4 summer squash sliced paper thin
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup cornmeal or hushpuppy mix
- ½ teaspoon baking powder
- salt and pepper to taste
Combine egg and milk in a shallow baking dish. Add squash slices and soak for 20-30 minutes.
Pour about 2 inches of vegetable oil in a skillet or Dutch oven and heat to medium.
In a separate shallow baking dish, combine flour, cornmeal or hushpuppy mix, salt and pepper.
Remove the squash from the egg wash and dredge in flour mixture, coating lightly on each side.
Fry squash in small batches for about 2-3 minutes, turning once, until both sides are golden or light brown.
Remove and drain on paper towels. While squash is still hot, season to taste with sea salt.
Pin This! Thin & Crispy Fried Squash Chips
For more ideas on how to cook summer squash, you might enjoy these posts: