Fried Squash Made With Just 4 Ingredients

This fried squash recipe is quick, easy, and just the most delicious way to prepare butternut squash. It's light and crispy and every bite just melts in your mouth. Not to mention, it takes just 4 simple ingredients to make and it'll be ready in under 20 minutes.

Ingredients You'll Need

One of my favorite things about this fried yellow squash recipe is that it requires only a couple of basic ingredients. Also, since there are no eggs or milk, the ingredient list is completely vegan as well!

Anyway, here's what you'll need:

• ½ Butternut Squash or Yellow Squash, sliced in discs or half-moons
• 1 cup Flour
• 1 cup Soda water, very cold
• 1 tsp. Salt
• Oil for frying

And for the sauce:

• ¼ cup Soy Sauce
• 1 tbsp. Sesame Oil
• Shichimi powder (optional for spice)

The sauce is totally optional, but I highly suggest making it. It not only adds a ton of flavor to the fried squash, but it also creates the perfect balance of sweet, salty, nutty, and earthy notes. 

By the way, you can use any squash that you want to make this recipe like yellow squash, summer squash, winter squash, or butternut squash! All of them will work great.

How to Make Fried Squash

The process of making this fried squash could not be any easier - just 3 steps are all you need to follow to whip it up. Just a little mixing, dipping, and frying are all ya have to do.

And, as I already mentioned, it's super quick to put together too - it'll be ready in well under 20 minutes.

Anyway, I know you don't want to wait any longer to find out how to make this fried butternut squash recipe, so let's get down to the nitty-gritty cooking details.

Step 1: Prepping the Squash

Start by preparing the squash for frying. First, cut out the ends of the butternut squash to be able to stand it securely on the cutting board. 

Next, peel the squash using a sharp knife or a vegetable peeler.

Then, cut it in half lengthwise and slice the squash into ½-inch thick half-moons. Or you can always just slice the squash into discs instead without cutting it in half.

Step 2: Frying the Squash

Now pour enough oil to cover the squash slices into a deep frying pan, and heat it over medium until it reaches 355°F (180°C). By the way, any neutral-flavored frying oil will work for this recipe. 

While the frying oil heats, prepare the batter - add the soda water, flour, and salt to a bowl and mix them to thoroughly combine. 

Once the oil is heated, dip each butternut squash slice into the batter, covering the slices in the mixture on both sides. 

Then, quickly submerge the squash into the oil. And, depending on the size of your pan, you can fry a few slices at a time. But don't overload the pot, as doing it will cause the oil temperature to drop. 

Now, when the squash is golden, take it out of the pan and transfer it to a plate lined with paper towels - or a wire rack - and pat with paper towels to get rid of the excess oil. 

Step 3: Preparing the Sauce and Serving 

After all the squash slices are fried to golden brown perfection, it's time to prepare the sauce to complete this recipe.

All you have to do is mix the soy sauce, sesame oil, and shichimi powder - if you're using it - in a bowl until everything is combined. 

Then serve the fried squash slices alongside the flavorful sauce and enjoy!

How to Store The Squash

So, this recipe will make about 16 half-moon slices of fried squash - or about 4 servings worth. If you serve it for a family dinner, I doubt you'll have any leftovers. But, if you do, you can store the squash in an airtight container in the refrigerator for up to 3 days. 

With that said, this fried squash recipe is definitely best enjoyed fresh because the slices do become a little soggy as they sit in the fridge.

But, the good news is you can easily bring back the crispiness of them. Just arrange the slices on a baking sheet and heat them in the oven at 375 degrees Fahrenheit (190°C) for around 5 minutes - or until warm, crispy, and still golden brown. 

How to freeze butternut squash

If you've used only a small part of the butternut squash for this recipe - or any other - and don't know what to do with the rest, you can freeze it for about 6 months.

Just slice the raw butternut and flash-freeze it on a baking sheet lined with parchment paper. Then, when it comes time to fry the squash slices just transfer them from the freezer into the fridge. 

Just keep in mind that you'll find that there's a lot of water in thawed butternut squash, so when it's completely defrosted, make sure to pat it dry with paper towels.

Then, once it's been dried, you can prep and cook the squash as I described above!

FAQS ABOUT THIS FRIED SQUASH RECIPE

How do you keep fried squash from getting soggy?

The best thing you can do to prevent fried squash from getting soggy is to immediately transfer it to a wire rack after frying. Then, pat the squash dry with paper towels to soak up the excess oil. Following this 2-step process almost guarantees the squash will be crisp, and not soggy.

Can you fry canned squash?

I do not suggest using canned squash for frying. Cutting the fresh squash into slices holds the coating best, and fries the best. 

MORE FRIED RECIPES TO TRY NEXT

If you like how crispy, crunchy, and just downright delicious fried food is, we have a few more recipes that you'll have to try sometime. 

Here are some of my favorites:

• Popcorn Shrimp
• Fried Dough
• Fried Mahi Mahi
• Chicken Empanadas
• Beef Empanadas

Oh, and be sure to check out our Youtube Channel for even more recipes as well. We post new ones on it all of the time.