Crispy 4-Ingredient Fried Squash Recipe

This fried squash recipe is quick, easy, and one of the tastiest ways to prepare butternut or yellow squash. The exterior becomes light and crispy while the interior stays tender. It uses just a few simple ingredients and can be ready in under 20 minutes.

Table of Contents

Ingredients You’ll Need

This fried squash recipe uses only a few pantry staples and is naturally vegan since it contains no eggs or dairy.

You’ll need:

½ butternut squash or equivalent amount of yellow/summer squash, sliced into ½-inch half-moons or discs
1 cup all-purpose flour
1 cup very cold soda water (or sparkling water)
1 tsp salt
Neutral oil for frying (vegetable, canola, or sunflower)

For the dipping sauce (optional):

¼ cup soy sauce
1 tbsp sesame oil
Shichimi powder or another chili seasoning (optional)

The sauce is optional but highly recommended — it adds salty, nutty, and spicy notes that complement the fried squash. You can use any squash you prefer; butternut, yellow, or summer squash all work well.

A bunch of pieces of fried squash on a white plate with a bowl and a wooden spoon in it.

How to Make Fried Squash

Making this fried squash is straightforward — three simple steps: prep, batter & fry, then make the sauce and serve. The whole process takes about 20 minutes.

A hand holding a piece of squash coated in a flour mixture. It is being held over a bowl with the mixture in it and next to that bowl is a bowl of sliced squash.

Step 1: Prepping the Squash

Trim the ends of the squash so it sits securely on the cutting board, peel it, then cut it in half lengthwise (if using butternut) and slice into ½-inch thick half-moons. If you prefer, slice whole squash into discs.

A hand holding a piece of fried squash over a frying pan filled with oil and one other piece of squash.

Step 2: Frying the Squash

Pour enough oil into a deep frying pan to cover the slices and heat to about 355°F (180°C) over medium heat. Any neutral frying oil will work.

While the oil heats, whisk the flour, cold soda water, and salt in a bowl until just combined into a light batter. Dip each squash slice to coat both sides, then carefully lower into the hot oil. Fry in small batches so the oil temperature stays consistent.

When the coating turns golden, remove the slices and drain on paper towels or a wire rack. Pat gently to remove excess oil.

A frame pan filled with oil and four pieces of squash. The frying pan is on a square burner and behind is a bowl thee mixture for breading.

Step 3: Preparing the Sauce and Serving

Combine the soy sauce, sesame oil, and optional shichimi powder in a small bowl and stir to blend. Serve the fried squash hot with the sauce on the side for dipping.

Part of a frying pan with three pieces of squash submerged in oil.

How to Store The Squash

This recipe yields about 16 half-moon slices (roughly 4 servings). If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The coating softens with time, so the squash is best eaten fresh.

To re-crisp leftovers, arrange slices on a baking sheet and bake at 375°F (190°C) for about 5 minutes or until heated through and crisp again.

A hand holding a piece of fried squash that has a bite out of it over a cup of soy sauce that is on a white plate with a bunch of other pieces of fried squash overlapping with one another.

How to freeze butternut squash

If you have extra raw squash, you can freeze it for up to six months. Slice the raw squash, spread pieces on a parchment-lined baking sheet, and flash-freeze until solid. Transfer to a freezer bag.

When ready to use, thaw in the refrigerator and pat dry with paper towels before battering and frying — thawed squash releases more water, so drying is important for a crisp result.

Slices of fried squash overlapping one another on a white plate with a bottle of soy sauce with a wooden spoon in it next to the squash on the plate.

FAQS ABOUT THIS FRIED SQUASH RECIPE

How do you keep fried squash from getting soggy?

Transfer fried slices to a wire rack immediately to drain and cool; if needed, pat with paper towels to absorb excess oil. Avoid stacking slices while they’re hot, and serve soon after frying for the best crunch.

Can you fry canned squash?

Canned squash is not recommended for this method. Freshly sliced squash holds the batter and fries more evenly, producing a better texture and crispier coating.

Part of a white plate with a bunch of pieces of fried squash on it and a white bowl of soy sauce.

MORE FRIED RECIPES TO TRY NEXT

If you enjoy crispy fried dishes, try other favorites like popcorn shrimp, fried dough, fried fish, or empanadas for a similar crunchy experience.

Yield: 4 servings

Fried Squash Made With 4 Ingredients

This fried squash recipe is quick, easy, and one of the most delicious ways to prepare butternut squash. It’s light, crispy, and ready in under 20 minutes.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

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

The sauce:

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

Instructions

Peel the squash and slice into half-moon shapes about ½ inch thick.
Preheat enough oil in a deep frying pan to 355°F (180°C).
Combine flour, soda water, and salt in a bowl and mix until just combined.
Dip each slice into the batter, then quickly submerge in hot oil. Fry in small batches so the oil doesn’t cool.
Once golden, remove and drain on paper towels or a wire rack.
Combine the sauce ingredients in a small bowl.
Serve the fried squash with the sauce on the side.

Nutrition Information:

Yield:

Serving Size:

4 Pieces

Amount Per Serving:
Calories: 41
Total Fat: 4g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 0mg
Sodium: 590mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Protein: 0g