Fried Yellow Squash

In general, I try to cook and eat pretty healthy but sometimes nostalgia takes over. Every summer my family would take the very long car ride from northern Illinois to visit my grandma in southern Missouri. Every year she had not one, but two, beautiful vegetable gardens. One was large and the other small. Her gardens were full of tomatoes, peppers, green beans, cucumbers, zucchini and yellow squash.

When passing by some yellow squash at the Big B Farm booth last weekend, it stirred up a craving for my grandma’s fried yellow squash. I make it at least once every summer and every time I eat it I am transported back to my grandma’s house during one of those hot summer visits. Even though it is battered and fried, I am still eating vegetables, right? It is a simple dish, but so delicious. It doesn’t keep well because the moisture in the squash makes the breading soggy, so gobble them up right after they are done frying.

Four circular slices of yellow squash, breaded and fried.


  • 1 yellow squash*
  • ½ cup milk
  • 1 egg*
  • ½ cup all-purpose flour
  • ¾ tsp salt
  • ¾ tsp pepper
  • pinch of cayenne pepper (optional)
  • Canola or vegetable oil

* available this week at the market


  • In one bowl combine milk and egg.
  • In another bowl, combine flour, salt, pepper, and cayenne pepper. The cayenne is optional, my grandma didn’t use it, but I like the extra kick.
  • Slice the squash into ¼ inch thick slices.
  • First coat the squash slices in flour mixture, then into the milk/egg mixture and then back into the flour mixture.
  • Heat about ¼ inch of canola or vegetable oil over a medium heat. When the oil is hot, put the slices in the pan and fry until each side is golden brown. When they are done, I put them on a paper towel to drain a little oil off. Season with more salt when they are hot if desired.

Note: These quantities are for one squash. Add quantities based on how many squash you are cooking. For example for two squash, you would double it. However, you will end up with a lot more egg/milk wash so you may not need to add more if you are only doing two squash.

Written by Kate Venhuis, a WFM volunteer and Woodstock resident. Read more on her blog A Culinary Record.

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