Fried Squash

by Daisy

I’m going to have to buy squash to make this from now on because my eight squash plants produced a total of 4 squash before I ripped them out.  They were infested with squash borers and squash bugs and I gave them to the chickens.  I hope they ate every bug.

It’ll be worth buying them from the market, though, because fried squash is a treat.  The breading has a nice soft crunch and the squash has a slightly sweet, buttery flavor.  If you’ve never had fried squash, give it a try. The recipe that follows is a guideline.  Adjust quantities depending on how many you plan to serve, the size of your squash, etc.

Fried Squash

Summer squash, sliced 1/4″- 1/3″-inch thick

Flour (I used whole wheat, but you can use all-purpose if you prefer)

salt & pepper

eggs, beaten

oil of choice (a light olive oil or canola would be lovely)


Heat oil in a large skillet to a depth of about 1/4-inch, over medium-low heat.

Put a quantity of flour on a plate, start with about half a cup, adding more if necessary, and season well with salt and pepper.

Use a number of eggs sufficient to dip the quantity of squash you are frying.

Dip the squash first into the egg, then into the flour, coating all surfaces of the squash.  Knock off excess flour.

Test the oil to see if it is ready by dipping an edge of the squash into the pan.  If it sizzles with enthusiasm it is ready.  If it goes wild reduce the heat a little.

Add the floured squash to the pan in a single layer, turning as the first side turns golden brown.  Brown the other side and remove from the oil and drain on towels.

Serve immediately.

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{ 12 comments… read them below or add one }

Vege June 28, 2010 at 11:44 am

I got 1 zuke off my 3 zucchini plants, so you are doing way better then me! I couldn’t resort to self pollinating them, it just felt like way too much work for a cheap vegetable that someone has a huge supply of.
This recipe looks great, off to the Farmer’s Market I go!!

KeLLy Ann June 28, 2010 at 8:39 pm

I too, am battling the dreaded vine borer. Me and My trusty X acto knife have been doing some hunting. I think I may have saved my pumpkins and squash plants.
Thanks for this recipe. The Man and I love squash, and load up when we go to the Fruit Stand.

JavaLady June 28, 2010 at 10:15 pm

That looks yummy ! Can you please tell us how to make fried green tomatoes, next??

Tomato Lady June 29, 2010 at 8:11 am

JavaLady–Thanks! I would love to do a FGT post. It’s going to look mighty similar, with maybe one adjustment!

Michelle S. June 29, 2010 at 7:47 pm

My mom used to fry squash too, but she would go the sweet route vs savory. Instead of salt and pepper, she would mix brown sugar and a little cinnamon into the flour. Same technique, just watch a little closer since the sugar can burn if you aren’t vigaliant. Yum!

Tanya Walton June 30, 2010 at 3:48 pm

I don’t think I’ve ever heard of summer squash…could you use other squash??/

Sorry to hear about your plans…I too hope the chickens manged to gobble up every bug!!

Anna June 30, 2010 at 7:07 pm

Well, I’m happy to report that I’ve used the raised bed beginner garden plan as well as the squash garden plan from my favorite blog (i.e. this one!). I have already picked a beautiful 10″ squash from one plant, and it has a lot of blossoms and baby zucchini on it. I have two zucchini and two squash plants, and about 20 blossoms/babies. This is my first garden, and I’m soooo pleased with it! I’ve had great success with my bush beans, cucumbers, and I have a LOT of green tomatoes (with about 9 tomato steaks trying to hold up four plants). When are they going to get red!? Hopefully your zucchini will be better next year!

Tomato Lady July 1, 2010 at 1:43 pm

Tanya–It’s just what we yanks call courgettes and the like over here. All squash that’s not “winter squash” like pumpkins, etc. Sorry for the confusion!

Thanks, I think the chickens exacted a pretty thorough revenge!

EvieCat July 3, 2010 at 10:23 am

Another way to fry squash and possibly to cut some calories (there will be a little less breading) is to cut it into bite-size pieces, then toss with the flour and salt/pepper until there is a thin layer of flour coating each piece (i.e., don’t use egg!). The flour sticks to the squash just fine, and you can then just drop the squash in as much hot oil as needed. The trick for this one is to restrain yourself from flipping the squash over too often. You don’t want to knock the flour off! These are especially good when you let them get just a little bit crunchy.

jan July 5, 2010 at 10:40 am

I am finally getting some squash! I have had 4 zucchini off my one plant and 2 crook neck yellow squash off the other. I am also excited to say that from my compost pile, I have a wonderful acorn squash vine with 6 good sized acorn squash and a cantalope vine with one large green fruit on it. They are bonus….free! Having lots of cherry tomatoes and picked my first beefsteak tomato this morning. We don’t do fried green tomatoes till the end of the season….or till we are tired of vine ripe ones, which ever comes first. I love a good crispy fried green tomato!

Francine June 7, 2012 at 10:21 pm

Hi, I’m wondering if Panko bread crumbs would work as well as the flour? I love how crispy they make the coating. Thanks.

Daisy June 8, 2012 at 5:53 am

Francine–I’m sure panko would be good!

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