Step 1: Wash the yellow squash thoroughly. Trim off both ends and slice the squash into 1/4-inch thick rounds. For the best fried squash recipes, consistent thickness is key for even cooking.
Step 2: In a shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and onion powder (if using). This dry mixture is critical for crispy fried squash recipes.
Step 3: Pour the buttermilk into another shallow bowl. Prepare your dredging station: squash, then buttermilk, then the flour mixture.
Step 4: Dip each squash slice first into the buttermilk, ensuring it's fully coated, letting any excess drip off. Then, transfer it to the flour mixture, pressing gently to make sure both sides are well coated. Set the coated slices aside on a wire rack while you prepare the remaining squash.
Step 5: Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron works wonderfully for fried squash recipes) over medium-high heat. The oil should be about 1/2 to 1 inch deep and reach approximately 350-360°F (175-180°C). If you don't have a thermometer, a sprinkle of flour should sizzle immediately when added to the hot oil.
Step 6: Carefully place the coated squash slices into the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. This step is vital for perfectly fried squash recipes.
Step 7: Using tongs, transfer the cooked fried squash to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a little extra salt if desired.
Step 8: Repeat with the remaining squash slices, frying in batches until all are cooked. Serve hot and enjoy these delicious fried squash recipes!