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Fried Summer Squash

Fried Summer Squash

It is absolutely crucial to use a cast-iron skillet for this recipe. Its ability to retain heat and even cooking will make for crispier and flavorful squash.
Course Side Dish, vegetables
Cuisine American
Keyword squash, vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author JoAnn


  • 1/3 cup of vegetable oil
  • 2-3 lbs fresh summer yellow squash cleaned and sliced to about 1/4" thick slices
  • 1/2 cup all-purpose flour
  • 1/4 cup self-rising cornmeal + 1 Tablespoon divided
  • 1 Tablespoon white sugar
  • 1 small shallot diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Place 12" cast-iron skillet on medium to high heat.
  • Pour vegetable oil into the bottom and allow it to heat up.
  • While oil is heating, placed dry, sliced squash, flour, 1/4 cup cornmeal, and sugar in a large zip lock bag. Shake to thoroughly coat the squash.
  • Once the oil is hot, saute shallot in oil for about 2 minutes. Do not allow it to burn.
  • Add coated squash to hot oil.
  • Sprinkle remaining tablespoon of meal on top of the squash.
  • Sprinkle with salt and pepper
  • Allow squash to cook for about 5 minutes, it will start to brown and a light crust will form.
  • Stir squash.
  • Continue to cook for about 10 minutes, Stirring squash frequently.
  • Squash will become dark brown and crusty.
  • Using a spider, remove squash from pan and place in a bowl, lined with paper towels and allow squash to rest.
  • Remove paper towels and serve.