About Brenda Gantt’s Fried Squash
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried cooking videos and her sign-off, “It’s gonna be good, y’all.” Fried squash is one of the simplest things she makes: fresh summer squash, a buttermilk soak, a seasoned flour dredge, and a hot skillet.
This is the kind of side dish that shows up on Southern tables all summer long, whenever squash is coming in fast from the garden. It doesn’t need a long ingredient list or a long cook time, just a hot pan and a few minutes of frying in batches, which is part of why it stays a weeknight regular as much as a Sunday dinner side.
It pairs naturally with other Southern staples, like a batch of buttermilk biscuits or a cucumber, tomato, and onion salad on the side, and it sits well on a plate next to a heartier dish like cabbage casserole.
Watch How It’s Made
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Brenda Gantt’s Fried Squash Recipe
Ingredients
Squash & Coating
For Frying
Kitchen Tools Needed
- Heavy skillet or cast iron pan
- Shallow dish or zip-top bag
- Tongs
- Wire rack or paper towels
- Measuring cups & spoons
Instructions
- Prep the squash. Wash the squash and pat it dry; do not peel. Slice into ¼-inch rounds. Slice the onion into rings if using.
- Soak in buttermilk. Place the squash (and onion, if using) in a bowl and pour the buttermilk over it. Let it soak for 5 to 10 minutes.
- Mix the coating. In a shallow dish or a zip-top bag, combine the flour, cornmeal, salt, pepper, and garlic powder.
- Heat the oil. Pour about ½ inch of vegetable oil into a heavy skillet and heat over medium-high heat until it reaches about 350°F.
- Dredge the squash. Lift the squash out of the buttermilk, letting the excess drip off, then dredge in the flour mixture, shaking off anything extra.
- Fry in batches. Fry the squash in a single layer, without crowding the pan, for 2 to 3 minutes per side until golden brown.
- Drain and serve. Lift the squash onto a wire rack or paper towels to drain. Sprinkle with a little extra salt while hot and serve right away.
Frying in small batches keeps the oil hot, which is what keeps the coating crisp instead of greasy.
Nutrition Facts
| Calories | 190 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 21 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 330 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Fried Squash
Rich in Vitamin C
Yellow squash provides vitamin C, which supports the immune system and skin health.
Potassium
Squash contains potassium, which helps support healthy blood pressure and muscle function.
Low-Calorie Vegetable Base
Squash itself is low in calories, so this dish is a way to get a vegetable serving even in a fried side.
Portion-Friendly
A single serving is satisfying without being heavy, making it easy to pair with a larger main dish.
What to Avoid
Preparation Mistakes
- Don’t skip draining the squash. Let excess buttermilk drip off before dredging, or the coating will slide off in the oil.
- Don’t crowd the pan. Too many pieces at once drops the oil temperature and leads to soggy, greasy squash.
- Don’t slice the squash too thick. Thin, even rounds cook through and crisp up more evenly than thick chunks.
Storage Mistakes
- Don’t stack it while hot. Let it cool in a single layer first, or trapped steam will make the coating soggy.
- Don’t reheat in the microwave. It makes the coating soft instead of crisp; use an oven or air fryer instead.
Dietary Considerations
- Contains Dairy (buttermilk)
- Contains Gluten (flour)
- Fried in Oil
Pro Tips for the Best Fried Squash
- Choose light-colored, firm squash. Lighter yellow squash tends to be younger and more tender than squash with darker, tougher skin.
- Don’t rush the oil temperature. A thermometer helps, but a pinch of flour should sizzle gently, not burn instantly, when the oil is ready.
- Use two bags for dredging. Nest a plastic bag inside another, add the flour mixture, and shake the squash in batches to coat with less mess.
- Salt it the moment it comes out of the oil. Salt sticks best to hot, freshly fried squash.
- Cool on a wire rack, not paper towels, so steam doesn’t get trapped underneath and soften the crust.
What to Serve With Fried Squash
Beverages
- Sweet tea
- Lemonade
- Chardonnay
For Dessert
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Yellow squash | Zucchini | Pat extra dry first; zucchini holds more water. |
| Buttermilk | Milk + 1 tablespoon lemon juice or vinegar | Let sit 5 minutes to thicken slightly before using. |
| All-purpose flour | Self-rising flour | Gives a slightly lighter, puffier coating. |
| Cornmeal | Omit, or use all cornmeal | All cornmeal gives extra crunch; omitting gives a softer crust. |
| Vegetable oil | Peanut oil or canola oil | Any neutral, high smoke-point oil works. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for up to 3 days. The coating will soften as it sits.
Freezer
Not recommended. Fried squash loses its crisp coating and turns soft and watery after freezing and thawing.
Reheating
Spread in a single layer in a 400°F oven or air fryer for 5 to 8 minutes to recrisp. Avoid the microwave.
Best made fresh: fried squash is at its best within minutes of coming out of the skillet, so plan to fry it close to serving time.
Frequently Asked Questions
No. Yellow squash has a thin, tender skin, so there is no need to peel it. Just wash it well and pat it dry before slicing.
Yes, zucchini works the same way. It has a bit more water than yellow squash, so pat the slices dry before soaking them in buttermilk and fry them in slightly smaller batches so the oil temperature doesn’t drop too much.
Soggy fried squash is usually caused by oil that isn’t hot enough, too many pieces crowded into the pan at once, or squash that wasn’t drained well after the buttermilk soak. Fry in small batches at around 350°F and let the oil come back up to temperature between batches.
You can use regular milk with a squeeze of lemon juice or a splash of vinegar stirred in, or whole milk with a beaten egg, as a substitute. The buttermilk’s tang and acidity help the coating stick and add flavor, so results will vary slightly without it.
A neutral oil with a high smoke point works best, such as vegetable oil, canola oil, or peanut oil. Some Southern cooks fry in a little bacon grease mixed with vegetable oil for extra flavor.
Fried squash is best eaten fresh and hot, since the coating loses its crunch as it sits. If you have leftovers, reheat them in a single layer in a hot oven or air fryer for a few minutes to help recrisp the coating; the microwave will make them soft.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy Southern casserole with a cracker topping
- Cucumber Tomato Onion SaladA cool, crisp side to balance the fried squash
- Buttermilk Biscuit RecipeClassic Southern biscuits from scratch
- Apple Pie RecipeA warm, classic Southern dessert
- Brownie RecipeRich, fudgy brownies made from scratch
- Banana Pudding RecipeA creamy Southern dessert classic
It’s gonna be good, y’all. Fry up a batch for supper tonight.
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