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Close up of fried squash on white plate

Southern Fried Squash (Paleo, Gluten & Grain Free)

Author: Christina Eleton
This simple and healthy take on Southern Fried Squash is at the top of my list of summertime favorites...Paleo, gluten & grain free!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4



  • Slice squash into thin slices (about 1/4 inch thick) and set aside.
  • Prepare dredging station beside the stove for easy access. You will need two pie plates, one for milk, one for flour mixture. Add the milk to a pie plate and the flour mixture to a separate pie plate. I like using pie plates because it is less messy than just a regular plate.
  • Turn skillet on medium-high heat and coat bottom with 1/2 inch avocado oil.
  • Dip squash in the milk and then into the flour mixture. Make sure both sides are coated well with each. You will need to work in batches so you do not crowd the pan. If there are too many in the pan, the squash will steam instead of get crispy.
  • Put the squash into the hot skillet and turn frequently to prevent burning. I like to cook each side for about 2-3 minutes and flip as needed until golden brown.
  • Lastly, remove the squash to a plate lined with a paper towel.
  • Add sea salt to taste and serve. Enjoy!


Make sure to cut the squash into thin slices for it to cook properly and for better taste. Do add more sea salt when finished cooking.  Salt makes all the difference and most people do not salt food enough therefore they think they don't like a certain food or dish when there is just not enough seasoning.  One more thing...do not over crowd the pan to make sure the squash crisp up and not steam.  Add more oil to pan as needed when frying.
Keyword Fried Squash, Gluten Free, Grain-Free, Squash
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