Name: Fried Squash and Okra
Prep time: 25 min
Cook time: 20 min
Ingredients: 3 medium-sized Fresh Squash (sliced into rounds); 1 lb Fresh Okra (trimmed and cut into 1/2 inch pieces); 1 cup White Corn Flour; 1 cup All-Purpose Flour; 1 tbsp Seasoning Salt; 2 large Eggs (beaten); Vegetable oil (for frying); Black pepper (to taste)

If you’re looking for a crispy, delicious, and downright delightful side dish, this is it! Fried Squash and Okra are a Southern classic that brings comfort and a crunch to any meal. Whether you’re hosting a family dinner or just craving something golden and crunchy, this recipe is your go-to.

Ingredients:

Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 4

3 medium-sized Fresh Squash, sliced into rounds
1 lb Fresh Okra, trimmed and cut into 1/2 inch pieces
1 cup White Corn Flour
1 cup All-Purpose Flour
1 tbsp Seasoning Salt
2 large Eggs, beaten
Vegetable oil, for frying
Black pepper, to taste

Instructions:

Prepare the Veggies: Wash and slice the squash into 1/4-inch thick rounds. Trim the ends of the okra and cut it into 1/2-inch pieces.
Set Up Dredging Station: In a shallow bowl, combine the white corn flour, all-purpose flour, seasoning salt, salt, and black pepper. In another shallow bowl, beat the eggs until smooth.
Coat the Vegetables: Dip the squash and okra pieces into the beaten eggs, ensuring they are well-coated. Transfer the egg-coated vegetables into the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
Heat the Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the squash and okra pieces for even frying.
Fry the Vegetables: Carefully place the coated squash and okra into the hot oil in batches. Avoid overcrowding the pan. Fry each batch for about 3-4 minutes or until golden brown and crispy. Flip halfway through to ensure even cooking. Use a slotted spoon to remove the fried vegetables and transfer them to a paper towel-lined plate to drain excess oil.
Serve: Sprinkle a little extra seasoning salt or salt and pepper to taste while the vegetables are still hot. Serve immediately as a side dish or snack.

Storage and Reheating Instructions:

Store your Fried Squash and Okra in an airtight container in the fridge. They’ll stay good for up to 3 days. If you want to freeze leftovers, lay them out on a baking sheet in a single layer and pop them in the freezer. Once frozen, transfer them to a freezer-safe bag. They’ll keep for about 2 months.

To reheat, place them in the oven at 375°F (190°C) for about 10 minutes. The microwave works too, but the oven is your best bet for maintaining that perfect crunch.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

To save a little time you can slice the squash and okra, and set up your dredging station a day ahead. Store the prepped veggies in the fridge. When you’re ready to cook, just coat and fry.

Substitutions & Variations

Different Veggies: Try using zucchini instead of squash, or mix in some green beans. The world is your oyster (or veggie garden).
Spice it Up: Add a pinch of cayenne pepper or paprika to the flour mixture for a spicy kick.
Gluten-Free: Swap the all-purpose flour with gluten-free flour. The taste and texture will still be amazing.
Dipping Sauce: Serve with a side of ranch dressing, spicy mayo, or even a garlic aioli for an extra flavor boost.

Helpful Cooking Notes

Oil Temperature: Keeping the oil at a steady 350°F (175°C) is crucial. Too hot, and the outside will burn before the inside is cooked; too cool, and they’ll absorb too much oil and get soggy.
Batch Frying: Don’t overcrowd the pan. Fry in batches to ensure each piece is perfectly crispy. Overcrowding drops the oil temperature and leads to uneven frying.
Seasoning: Seasoning salt adds a nice flavor, but feel free to adjust according to your taste. Always taste your first batch and tweak the seasoning if needed.
Drain Properly: Let the fried veggies rest on paper towels to drain any excess oil. This keeps them crisp and not greasy.

Try Some of our Other Favorite Side Dish Recipes

Fried Squash and Okra

Discover the ultimate Fried Squash and Okra recipe! Crispy, golden, and easy to make, this Southern classic is perfect the side dish.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Servings: 4

Course: Side Dish

Calories: 312

Ingredients Method Notes

Ingredients

3 medium-sized Fresh Squash sliced into rounds
1 lb Fresh Okra trimmed and cut into 1/2 inch pieces
1 cup White Corn Flour
1 cup All-Purpose Flour
1 tbsp Seasoning Salt
2 large Eggs beaten
Vegetable oil for frying
Black pepper to taste

Method

Prepare the Veggies: Wash and slice the squash into 1/4-inch thick rounds. Trim the ends of the okra and cut it into 1/2-inch pieces.
Set Up Dredging Station: In a shallow bowl, combine the white corn flour, all-purpose flour, seasoning salt, salt, and black pepper. In another shallow bowl, beat the eggs until smooth.
Coat the Vegetables: Dip the squash and okra pieces into the beaten eggs, ensuring they are well-coated. Transfer the egg-coated vegetables into the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
Heat the Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the squash and okra pieces for even frying.
Fry the Vegetables: Carefully place the coated squash and okra into the hot oil in batches. Avoid overcrowding the pan. Fry each batch for about 3-4 minutes or until golden brown and crispy. Flip halfway through to ensure even cooking. Use a slotted spoon to remove the fried vegetables and transfer them to a paper towel-lined plate to drain excess oil.
Serve: Sprinkle a little extra seasoning salt or salt and pepper to taste while the vegetables are still hot. Serve immediately as a side dish or snack.

Notes

Storage and Reheating Instructions:

To reheat, place them in the oven at 375°F (190°C) for about 10 minutes. The microwave works too, but the oven is your best bet for maintaining that perfect crunch.