Crispy Cornmeal Fried Squash & Onions

A Golden Garden Harvest

The arrival of zucchini and yellow squash often signals the peak of garden abundance. This recipe provides a delightful way to use that plentiful harvest by transforming simple vegetables into a golden, crispy side dish. The batter, made with a blend of cornstarch and self-rising cornmeal, creates a light and crunchy coating that perfectly complements the tender vegetables inside.

While fried squash is a summer staple, the addition of sweet onion rings elevates the dish with a savory contrast. It is a simple preparation that highlights the fresh flavors of the produce without overpowering them. Served hot from the skillet, these crisp rounds make an excellent accompaniment to a main meal or stand alone as a satisfying snack.

Yield: 4 servings Prep Time: 15 minutes Cook Time: 20 minutes Temperature: 375°F

• 2 medium zucchini
• 2 medium-size yellow squash
• 1 medium onion
• 3/4 cup cornstarch
• 1/2 cup self-rising cornmeal
• 1/4 teaspoon pepper
• 1/2 cup water
• 1 large egg, lightly beaten
• Oil for frying
• 1/2 teaspoon salt

Instructions

1. Cut the zucchini, yellow squash, and onion into 1/4-inch-thick slices.
2. Separate the onion slices into individual rings.
3. Combine the cornstarch, cornmeal, and pepper in a medium mixing bowl.
4. Stir in the 1/2 cup of water and the lightly beaten egg until the batter is smooth.
5. Pour oil to a depth of 1/2 inch into a heavy skillet.
6. Heat the oil to 375°F.
7. Dip the vegetable slices into the batter, ensuring they are evenly coated.
8. Fry the vegetables in batches for approximately 4 minutes, or until they are golden brown and crisp.
9. Drain the fried vegetables on paper towels to remove excess oil.
10. Sprinkle immediately with salt while hot.

If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these traditions without the distraction of ads.

Crispy Cornmeal Fried Squash & Onions

A Southern-style side dish featuring fresh zucchini, yellow squash, and sweet onion rings dipped in a light cornstarch and cornmeal batter. Fried until golden and crispy, these vegetables are the perfect way to enjoy the summer garden harvest.

Cooking Method: Deep-Frying Cuisine: American Courses: Appetizers, Side Dishes

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Cooking Temp: 375  F Servings: 4 Dietary:

D Dairy-Free N Nut-Free V Vegetarian

Ingredients

Servings

• 2 medium zucchini
• 2 medium-size yellow squash
• 1 medium onion
• ³⁄₄ cup cornstarch
• ¹⁄₂ cup self-rising cornmeal
• ¹⁄₄ teaspoon pepper
• ¹⁄₂ cup water
• 1 large egg, lightly beaten
• Oil for frying
• ¹⁄₂ teaspoon salt

Instructions

1. Cut the zucchini, yellow squash, and onion into 1/4-inch-thick slices.
2. Separate the onion slices into individual rings.
3. Combine the cornstarch, cornmeal, and pepper in a medium mixing bowl.
4. Stir in the 1/2 cup of water and the lightly beaten egg until the batter is smooth.
5. Pour oil to a depth of 1/2 inch into a heavy skillet.
6. Heat the oil to 375°F.
7. Dip the vegetable slices into the batter, ensuring they are evenly coated.
8. Fry the vegetables in batches for approximately 4 minutes, or until they are golden brown and crisp.
9. Drain the fried vegetables on paper towels to remove excess oil.
10. Sprinkle immediately with salt while hot.

Keywords: fried squash recipe, fried zucchini and onions, cornmeal batter vegetables, southern fried squash, summer harvest recipes, crispy vegetable side dish, yellow squash recipes, fried onion rings, southern comfort food, vegetable fritters