Fried Squash

Fried Squash
From, by Milisa Armstrong

Fried Squash Photo

Growing up my grandparents always had a humongous garden. Sometimes my parents would plant a garden but not every year. Being the sullen and lazy brat that I was, I absolutely hated helping in the garden.

I did love to stand at the stove waiting on mom to fry up the squash though. It has always been one of my absolute favorites and I still love it just as much today.

These days I do love gardening. It is way easier to get things to grow in Oklahoma than it was in Wyoming but it still has its challenges. Our spring was so wet that we were a little late getting everything planted this year but it’s finally taking off.

Fried Squash Picture

These were the first squash that we picked this year and oh man were they delicious. I sliced them up and dipped them in milk mixed with buttermilk and then coated them in flour and cornmeal and seasonings.

If you are feeding a family, it takes a while to fry the squash individually but it is so worth it. My kids are not any more enthused to help out in the garden than I was as a kid. However, they do love that we are growing our own food and that makes me very happy.

Fried Squash Image

When I’m frying up a batch of squash, the boys make quite a few trips through the kitchen to sneak a bite or two as it comes out of the skillet. It’s just so irresistible and will go with any meal.

Of course frying isn’t the only way to cook summer squash, but it is my favorite. Actually it’s the only way I ever make it. I intend to try some on the grill this year, I know that will be delicious too.

Fried Squash Pic

Nothing beats a summer meal straight from the garden. I can’t wait for my tomatoes to get ripe. The cucumbers and squash have been abundant and the okra is not too far behind. What are your favorite garden veggies?


Fried Squash Recipe



  • 2 yellow squashes, sliced thin, about 4 cups
  • 1/4 cup buttermilk
  • 1/4 cup whole milk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon lawry's seasoned salt
  • 2 cups vegetable oil, for frying


  1. Add buttermilk and milk into a bowl and whisk to combine.
  2. Combine flour, cornmeal and seasoned salt in a pie plate.
  3. Heat oil to 350°F in a cast iron skillet or heavy bottom pan.
  4. Dip squash slices into milk and dredge in flour and cornmeal mixture. Shake off excess and place carefully into heated oil. Cook about 6-8 squash at a time. Cook about 3-5 minutes per side until golden brown. Remove to a paper towel lined wire rack to drain.
  5. Serve immediately.


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