Southern Fried Squash

Southern Fried Squash

Southern Fried Squash


  • 2-3 yellow squash
  • 1/2 C. flour
  • 1/2 C. cornmeal
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 small onion, thinly sliced
  • 2 T. vegetable oil (maybe a bit more)
  • 2 T. unsalted butter

Wash your squash and then slice it into 1/4" slices. Place the squash in a bowl of water. Combine flour, cornmeal, salt, and pepper in a bowl. In a heavy bottom, the skillet heats the oil and the butter. Dredge the wet squash into the flour mixture and place it in the pan. Overlapping the squash is fine just put it all in the pan then top it with the raw onion. Cook squash over med. high heat to start and when it starts to crisp on the bottom turn heat down to medium. Stir the squash often as it can burn and you may need to add a little more oil to the pan, and yes the flour breading will come off of a good many of the squash (that's the best part). The breading will crisp up in the pan while the squash will stay tender (about 15 minutes). The combination when you eat it is wonderful.




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