Ingredients
For the Squash and Egg Wash
- 1 cup whole milk
- 2 large eggs, slightly beaten
- 4 dashes hot sauce
- 4 yellow squash (or zucchini), sliced just over a ¼” thick
For the Breading
- 2 cups all-purpose flour
- 1 cup fine cornmeal
- 2 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
For Frying
- 1 ½ cups canola oil (or as needed for frying)
Instructions
- Prepare the Egg Wash: In a medium-sized mixing bowl, combine the whole milk, slightly beaten eggs, and hot sauce. Mix together well, then add the sliced squash, making sure each piece is coated. Set aside until ready to bread.
- Mix the Breading: In a breading tray or shallow container, whisk together the flour, fine cornmeal, salt, and black pepper until evenly combined. Set this dry mixture aside.
- Heat the Oil: Pour the canola oil into a large skillet and set over medium-high heat. Allow the oil to heat until it reaches 350°-375°F, using a thermometer if available for best results.
- Dredge the Squash: Working in batches, shake excess egg wash from the squash slices and thoroughly coat each piece in the flour-cornmeal breading mixture.
- Fry the Squash: Carefully place the breaded squash into the heated oil, making sure not to overcrowd the pan. Fry for 2 ½ to 3 minutes per side or until the crust becomes a perfect golden brown.
- Drain and Serve: Remove the cooked squash from the oil and transfer to a plate lined with paper towels or a cooling rack set over a rimmed baking sheet. Let the squash drain for a minute, then serve immediately while hot and crispy.
Notes
- Adjust the hot sauce in the egg wash to your spice preference.
- For even frying, keep oil temperature steady between 350°F and 375°F.
- Frying in small batches prevents the squash from steaming and keeps the coating crispy.
- For extra crunch, double-dip the squash in the egg wash and breading if desired.
- This recipe works beautifully with either yellow squash or zucchini.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side-dishes
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 312
- Sugar: 5g
- Sodium: 746mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
