Fried Yellow Squash

Fried Yellow Squash

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  maddiematters

“Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!”

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Adjust Servings

Original recipe yields 4 servings


  1. Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
  2. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

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Reviews (6)

Rate This Recipe
Blender Woman

Blender Woman

I thought these tasted fine, but I had a couple of problems. I couldn't understand why the squash is not dipped in any liquid first? I wanted to follow the exact directions though. I ended up with about 1/2 of the cormeal leftover. Also, on some of them the skin stayed tough. Make sure to cut them the 1/8". The thinner ones were the best. In addition, make sure to use a smaller yellow squash. On the larger, or over grown ones, the skin is naturally tougher and with larger seeds. The ones I made with the overall smaller yellow squash were the ones that turned out well.

Chicago Cook Gurl

Chicago Cook Gurl

Amazing. i never thought of doing this. I had some corn muffin mix left, cut up some squash and put in olive oil with cajun and garlic seasonings. WOW this is really GREAT. thanks for sharing.



This is a great quick squash recipe. The only change I suggest is add seasonings to fit your taste. I followed the recipe as listed and then added dried rosemary, parsley, basil, garlic powder, and sea salt. Imagine fried okra but with the flavor of squash.

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Amount Per Serving (4 total)

  • Calories
  • 130 cal
  • 6%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Southern Baked Yellow Squash


next recipe:

Ashley and Whitney's Yellow Squash and Tomato Packet