This 3-ingredient fried yellow squash is one of those recipes that feels like a hug in a skillet. My great aunt grew up in the Midwest during the Depression, when the summer garden was what kept everyone full. She’d slice up yellow squash, dust it in cornmeal, and fry it until the edges turned deep golden and crunchy, with soft, creamy centers. It’s simple, filling, and way more comforting than you’d ever expect from three basic ingredients. I love making it on busy weeknights because it comes together fast, uses what’s already in the garden or farmers’ market, and somehow tastes like it took way more effort than it actually did.
Serve the fried yellow squash hot, piled onto a paper towel–lined white plate so it stays crisp while any extra oil drips off. I like it alongside sliced garden tomatoes, a simple green salad, or grilled chicken or burgers. It also works as an easy appetizer with a little dish of salt and pepper on the side so everyone can season to taste. Leftovers (if there are any) can be reheated in a hot skillet or air fryer and tucked into sandwiches, served next to scrambled eggs, or used as a crunchy topper for a bowl of beans or a simple pasta.
3-Ingredient Fried Yellow Squash
Servings: 3–4
Ingredients
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