This Southern Fried Squash recipe has been in my family for generations. Made of fresh summer squash, fried squash makes a perfect side dish!

Fried Squash Recipe from

Growing up, I looked forward to the summer for many reasons. Being able to sleep later, no school work, trips to the mountains or to the beach, and fresh summer vegetables. My parents and grandparents all had large gardens filled to the brim with beans, corn, tomatoes, okra, and yes, crookneck summer squash. As soon as the blooms started to appear on the squash plants, we’d watch for the bees to visit and pollinate the blooms.

Then, once the squash started growing, we thought it would never stop! Of course, my Grandmother knew that summer would come to an end and with it would be the end of the  bountiful crop we were enjoying of summer vegetables. She’d slice her squash and flash freeze it and then store it in freezer safe bags for use throughout the winter and spring. That way, we could have her squash casserole or this fried squash all year long.

I still look forward to summer – for many of the same reasons as when I was a little girl. And you know, fried squash still makes one of my favorite side dishes and I think of those summer every time I make it!

Southern Fried Squash Recipe from

Here’s my family’s Fried Squash recipe. I hope you love it as much as we do!

Fried Squash Recipe

This Southern Fried Squash recipe has been in my family for generations. Made of fresh summer squash, fried squash makes a perfect side dish!
4 from 3 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4
Author: Robyn Stone | Add a Pinch


  • 6 medium size squash cut into 1/4 inch slices
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons shortening
  • 3 tablespoons butter


  • Preheat oven to 350º F.
  • Place sliced squash in medium-size mixing bowl with flour, salt, and pepper. Stir until well coated.
  • Melt shortening and butter over medium heat in large iron skillet or oven-safe skillet. Add squash. Cook until lightly browned, stirring frequently. Place in oven and cook for 20 minutes, stirring once.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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10 Comments Leave a comment or review

  1. I am on way to get some squash now, this sounds delish. Can’t wait to try your caramel cake, I have tried so many of your recipes and I am never disappointed, Thanks and keep them coming.

  2. This looks so good, Robyn! I am having guests for dinner on Saturday evening and would like to make this as a side dish. Does it get crispy on the outside?

  3. love fried squash especially with fresh shelled black eyed peas cooked up with bacon. We always use half flour and half cornmeal to fry ours

  4. Used to fry squash for my daddy. Battered in cornmeal, salt and black pepper and fried with a sliced onion. Smelled heavenly and he loved it.

  5. Just wanted to add something to the fried summer squash. My mother came up with this when visiting me in SC one summer. After frying the squash, she said why don’t we make some gravy out of these drippings? And so she did! Just do it like you would make any other pan gravy by stirring in seasoned flour, browning to medium color, add milk and stir to avoid lumping. You will have the best, naturally sweet pan gravy to go with those biscuits I know you just made! Enjoy!

  6. Just a clarification: Do you dump it all in the skillet together? Like fried potatoes? I’ve only ever had fried squash done like fried green tomatoes, in individual slices, so I want to be sure. Thank you!

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