squash fries serve hot with your favorite dipping sauce — French Fried Yellow Squash – Squash Fries with Dip

If you’ve never had french fried yellow squash, you’re missing out on one of the tastiest ways to enjoy this summer garden staple. Sliced into french fry shapes, dipped in a buttermilk and egg batter, then rolled in seasoned flour and deep fried to a perfect golden crunch—these squash fries are downright addictive. Serve them hot with your favorite dipping sauce, and you’ve got a side dish (or snack) that disappears fast!

Health Food? Let’s Not Ruin This.

Yes, yellow squash is technically a vegetable. Yes, it has vitamins. And no, we didn’t do it any favors by dunking it in buttermilk, rolling it in seasoned flour, and tossing it into hot oil. But let’s be honest—sometimes you just have to take a perfectly healthy vegetable and lovingly send it down the path of crispy, golden indulgence. You’ll also notice there are no nutritional facts included in this recipe… and that’s not an oversight. That’s self-care.

Slicing: Proceed with Caution (and Maybe a Better Cutter)

To get that classic fry shape, you’ll need to slice your squash into sticks—not too thick, not too thin. I originally bought one of those plastic French fry cutters from Walmart, and let’s just say… I don’t recommend it. Between me, my husband, and Matt, we’ve all managed to cut ourselves on that thing more than once. It’s now unofficially retired. But good news—I’ve got a brand new stainless steel cutter with a handle (thank you, Amazon!) just waiting for the next batch of squash. It looks much safer and I’m optimistic it’ll keep all fingers intact this time around.

yellow squash, dipped in egg and buttermilk, battered with flour, salt and pepper — Fresh Squash – Dipped – Battered

French Fry Cutter (Amazon)

The Coating That Makes the Crunch

Once your squash is sliced into those perfect fried yellow squash sticks, it’s time for the fun part—batter and flour. Dip each one into a simple egg and buttermilk mixture—just enough to coat them. Shake off the excess before tossing into a flour-filled bag. I use regular twist-tie plastic bags—no need for anything fancy when you’re making southern-style fried squash! Shake the bag until your squash fries are well coated. If they’re looking a little light, sprinkle in more flour and give them another toss. And if there’s leftover batter? Don’t be shy about a second dip. Double-dipping makes for an extra crispy bite—exactly what you want in deep fried vegetables.

Frying Your Squash to Perfection

Squash fries, deep fry until golden brown, drain on paper towels — Fry Squash Fries and Drain Thoroughly

Heat your oil—I use peanut oil—to around 350–375°F. Shake off any excess flour from your yellow squash fries before adding them to the hot oil. How many you can fry at once depends on the size of your fryer or pan, but whatever you do, don’t overcrowd. That’s the fastest way to end up with soggy instead of crispy.

Walmart Deep Fryer

These deep fried squash sticks only need a few minutes—just long enough to turn a beautiful golden brown. Keep an eye on them, give them a gentle stir if needed, and then pull them out when they look just right.

Double Dipped… Double Delicious

We had squash fries for Sunday lunch yesterday, and this batch was double dipped for extra crunch. Does double dipped mean double calories? I’m pretty sure it doesn’t… 😄

Double dipped squash fries — Double Dipped Yellow Squash Fries

Let Them Rest (Just a Minute)

Once your deep fried squash fries are golden and crisp, remove them from the oil and let them drain on a paper towel-lined plate or tray. That quick rest helps soak up any excess oil and keeps them from getting soggy.

Serve them hot with your favorite dipping sauce. Ranch is always a safe bet, but remoulade sauce is another delicious option. Just don’t expect leftovers. Even the squash skeptics at your table might end up fighting over the last one.

And just a heads-up…

While I had the fryer going, I couldn’t resist tossing in a batch of dill pickle fries too. Yes, it was a crispy, golden day in the kitchen! That post will be dropping soon—so stay tuned if you’re a fellow fan of all things battered and fried.

squash fries, battered yellow squash and deep fried

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