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This Pan Fried Yellow Squash Recipe is a classic … and a family favorite! We must have had these at every single backyard pool party and cookout throughout my entire childhood. Summer wouldn’t have been complete without them.
It’s such a simple side dish for any time of year, but especially if you have a garden overflowing in yellow squash as we did. Let me show you how I make them.
Ingredients you’ll need:
- Medium Yellow Squash
- All Purpose Flour
- Salt
- Pepper
- Parsley (for garnish)
- Milk
- Large Egg
- Neutral Flavored Oil, for frying
How to cook the Pan Fried Yellow Squash
Wash and dry the yellow squash, then cut into 1/4″ rounds. Preheat your skillet to medium. You want these to cook hot enough so they don’t absorb the oil, but not so hot that they burn before they cook through.
Meanwhile, in one dish, whisk together egg and milk. In the second dish, the flour, pepper. Save the salt until after they are fried.
Thoroughly coat with egg mixture, draining any excess and then immediately dip into flour. Again, coat thoroughly shaking off any excess. Add oil to pan and add a single layer of the coated squash. Cook until golden on both sides. Remove to paper towels to drain.
Immediately after they come out of the oil, give a sprinkling of salt and serve warm. Garnish with a sprig of fresh parsley, if desired.
Did you make my Pan Fried Yellow Squash Recipe? Leave a comment below and let me know what you thought! You can also tag me on Instagram @aimee_stock I love seeing your creations! 🙂
Pan Fried Yellow Squash Recipe
Equipment
- Non-Stick Skillet
Ingredients
- 1 medium Yellow Squash Wash, dry and cut into 1/4" rounds
FOR THE EGG WASH;
- 1 large Egg
- 1/4 c Milk OR Water
FOR THE FLOUR MIXTURE:
- 1 c All Purpose Flour
- 1 tsp Pepper
FOR SERVING and GARNISH:
- Salt for seasoning after frying
- Parsley for garnish
Instructions
- Wash and dry the yellow squash, then cut into 1/4" rounds.
- Preheat your skillet to medium. You want these to cook hot enough so they don't absorb the oil, but not so hot that they burn before they cook through.
- Meanwhile, in one dish, whisk together egg and milk. In the second dish, the flour, pepper. Save the salt until after they are fried.
- Thoroughly coat with egg mixture, draining any excess and then immediately dip into flour. Again, coat thoroughly shaking off any excess.
- Add oil to pan and add a single layer of the coated squash. Cook until golden on both sides. Remove to paper towels to drain. Repeat until all of the squash is cooked.
- Season immediately with salt and serve warm.