Yellow Squash: The Best Way To Cook It
Today it’s all about yellow squash and how to cook it. Yes, we can bake it, fry it, and add it to soups, but for some reason, this is my very favorite way to cook it.
Years ago, I just sliced the summer squash in circles and dipped them in milk and flour, and then we would fry them. Then, I realized my family likes to dip them in buttermilk ranch salad dressing.
So I changed my circles to finger-like shapes of 1 inch by 3-inches. These make perfect dippers! In case you missed this post, How To Grow Squash
Yellow Squash: The Best Way To Cook It
Kitchen Items You May Need:
- Frying Pan, I used a 12-inch Cast Iron Pan
- Stainless Ladle Strainer
- Bowls or flat pans for the milk and flour
- Tongs
- Cooling Rack with a Small Cookie Sheet
- Paper Towels to drain the Summer Squash
- Sharp knife
Step One
The first step is to gather the ingredients, which are yellow squash, milk, flour, and oil. I also like to have my cooling rack ready with some paper towels under it to catch the excess oil in the cookie sheet.
Step Two
Next, you start soaking the squash in the milk for just a few seconds.
Step Three
Lift the squash out of the milk and dredge in the flour, making sure the squash pieces are totally covered with the flour.
Step Four
This is a 12-inch Lodge Cast Iron Pan, it’s by far my favorite frying pan in the kitchen. I leave it on my stove every single day. It’s nice to have a pan without handles.
Yes, I have to use hot pads if I need to move it. You don’t want to fry too many at once, depending on the size and shape you cut.
Step Five
I use this Stainless Ladle Strainer to lift the cooked squash out onto the cooling rack to the right as shown below. Is your mouth watering yet? Oh my gosh, there is nothing better than growing your own food.
Step Six
Now, you will continue cooking the batch of squash pieces you have cut and let them drain on a cooling rack. You can sprinkle salt on them if you like. I eat them with and without any seasoning.
Finished Product
In Utah, we have two sauces that are somewhat famous. One is buttermilk Ranch Salad Dressing, or dip in this case. The other one is called “Fry Sauce” which originated at one of the best hamburger joints in Utah.
It’s called Arctic Circle. The fry sauce is a secret recipe that we all try to duplicate with mayo and ketchup.
Can I use a different flour to make them Gluten-Free?
If you use the flour made by King Arthur 1:1 it should work great. I have never tried almond or coconut flour. I have used Panko Bread Crumbs as well as plain bread crumbs.
Would another milk work for dipping the summer squash?
Absolutely, I use buttermilk sometimes.
Can I use a different oil to fry the squash?
Today, I used vegetable oil, you can use just abut any oil:
- Avocado Oil
- Canola Oil
- Safflower Oil
- Corn Oil
Is this recipe an Appetizer or a Side Dish?
It’s great to use as an appetizer or a side dish to many other foods at meal time.
What can I serve with it?
- Rotisserie Chicken
- Fried Chicken
- Pork Chops
- Steaks
- Roast Beef
- Sliced Tomatoes
- Sliced Cucumbers
- Tossed Salad
- Fresh Fruit
Can I fry Zucchini like this?
Yes you can, and it tastes so good!
Is this the same coating for cooking green tomatoes?
I fry green tomatoes in this same recipe of milk and flour. I have used butter milk with eggs, and panko bread crumbs as well.
How do I store these?
I store mine in the refrigerator in an airtight container or baggies.
Do I need to peel the squash before frying?
I never peel the yellow squash or the zucchini before frying.
Yellow Squash Recipe
- 4 yellow summer squash
- 2 cups milk
- 4 cups Flour
- vegetable Oil, 1-1/2 inches deep in a deep frying pan
- Salt and Pepper to taste
-
Heat the oil to 350 to 365 degrees. Wash the summer squash, cut the ends off and slice it into pieces about 1-inch by 3-inches in length. This shape cooks more evenly than round circles. Dip the pieces in the milk and then dredge them in the flour. Place the pieces carefully into the hot oil. Cook for about 5-7 minutes depending on how many pieces you are frying. They should be golden brown when cooked thoroughly. Use a slotted spoon to remove the pieces and place them on a cooling rack with a paper towel between the cookie sheet and the cooling rack. Sprinkle with salt and pepper to taste. Serve with your favorite Ranch Dressing as a dip.
Linda’s Homemade Ranch Dressing
- 1 cup buttermilk
- 1 cup mayonnaise
- 2-3 tablespoons garlic powder or salt
- 2 tablespoons Italian Seasoning
- 2 teaspoon salt
- 1 teaspoon pepper
-
Mix together and store in a container. I like to use pint canning jars. This recipe is so easy to make and tastes better than any bottled ranch dressing you can buy. It is so good on a salad, coleslaw and as a dip! Please keep refrigerated.
Final Word
My garden is overflowing with summer squash this year! Did you plant any zucchini or summer squash this year? Please let me know how your garden is doing. It brings me so much joy to hear what you are growing and harvesting right now.
The last few years have taught us we must grow at least some of our food, right? I keep adding sections to my existing garden, I love dehydrating and preserving my harvest. We’ve had lots of tomatoes again this year. We love our BLT sandwiches for lunch just about every day. May God Bless this world, Linda
Thanks for the info! These were amazing!
Hi Heidi, my family loves these! Linda
I can’t wait to try this recipe! My family loves squash.
Hi Alli, oh I Love hearing this! Thank you for the 5 stars! Linda
I double dip mine. And use buttermilk. Yum. I need to get some green tomatoes and make some fried green tomatoes. I could eat my weight in them. Well, almost. I can’t quite eat that much. LOL
Hi Deborah, oh my gosh, boy do we think alike! I saw some green tomatoes this morning, and thought, should I fry some??? Today I’m making banana muffins. OH, I have some buttermilk, I better double-dip one now!! Thanks for the 5 stars, my friend! My next project, green tomatoes!! Linda
How about air frying?
Hi Linda, oh yeah, we could air fry them!! Why didn’t I think about that??? We would have to spritz them with vegetable oil. Great idea! Linda
My family loves squash! I can’t wait to try this! Thank you sooo much for sharing! I have a bunch of squash ready to harvest. I know what I’ll be making! This recipe looks sooo easy! Thank you!❤️
Hi Camille, thanks for the 5 stars. You will love this recipe! Gardens are the best!! Linda
So yummy! Even my kids will eat this!
Hi Stacie, thank you for the 5 stars! My family loves this recipe! Linda
Hi Linda:
There is only one way my husband and children will eat squash (I hate squash) I take and make thin round sliced of any type of squash that is brought into the house (Yellow, Mexican and Zucchini) and fry them in a small amount of oil to get rid of all the water in them. For some reason here in New Mexico they are always loaded with water. When as much of the water that will come out is drained I will take and add a little more oil for frying until the squash is browned. I then take and add a cup or 2 depending on how much squash I have of a mix of white and yellow cornmeal. I never knew how to cook squash until my husbands Grandmother taught me. That is the only way I can make it. I made a squash casserole when I was first married and my husband tried it and dumped the whole thing out. He hated it. So I cook the way he likes me to cook. Happy Husband Happy Wife.
Hi Jackie, oh my gosh, I love your comment! Happy husband, happy wife. So you fry the squash and then sprinkle the white and yellow cornmeal over the cooked squash? THen keep cooking it? I want to do this! Let me know. I remember the squash casserole back in the 1970s, oh the memories. My husband hates squash too! Linda
Hi Linda:
Yes I have to fry the squash until it is a little mushy because there is so much water in the squash we get here in New Mexico. I think it is because it is so dry her they over water it to keep it from dying. But I have always fried the squash first to soften it and then put the white and yellow cornmeal on the squash. What I do with the cornmeal is I mix it when I put it in my container and mix it well. I use it for squash and cornbread. I use the white cornmeal in place of flour. Then I don’t have to add so many other things. My husband loves it.
I think my Happy Husband, happy wife is quite appropriate, Men have been saying Happy Wife, Happy Life for so long but if the husband is happy then the wife is happy. I remember the first cornbread I mad for my husband I put sugar in it and he told me he didn’t want cake he wanted cornbread. So I called his Grandmother and asked how she made her cornbread and that is how I have made it ever since. I learned so much from his grandmother. I could make Spaghetti and he finally taught me how to make a few of his favorite dishes. He hates Spaghetti to this day. You could see the difference between Southern Cooking and Midwest cooking even then. When we were called home to where he came from for his Grandfather’s funeral his Grandmother took the time to teach me his favorite foods. Which I thought was so nice of her after all she was going through. His grandparents were married 65-70 years and they loved Each other till Maw died. Paw died many years before her but she talked about him all the time
Hi Jackie, oh my gosh, what a sweet love story about Maw and Paw!! I have got to try making my squash like you do!! I had heard no sugar in cornbread!! Mine has sugar, I guess I love cake cornbread!! LOL!!! How fun that your husband’s grandmother took some time to teach you some favorite foods. What a blessing to all involved. Love your comment! Linda