Last Updated on November 11, 2019 by Renee’
Oh, how I miss Southern Fried Squash! Growing up in the South means pretty much everything was fried!
My family always had a garden & Southern Fried Squash was one of my favorites! It reminds me of my childhood!
My Dad, in his 80’s now, still has a huge garden so I am blessed to have access to fresh organic vegetables. Squash is always in abundance so I try to preserve as much as I can by canning it every summer. I make Paleo Squash Casserole just like my Grandmothers & Mother’s (well almost) just healthier! Another way I like to make squash is on the grill. So yummy!
So the other night my dad had brought me a big bag of fresh squash & I decided to try to fry it Paleo style. It turned out great so I wanted to share it with you.
The measurements here are a guideline. Start off with the smaller amounts & add more as needed.
Ingredients:
- 2-4 med. squash
- 1/4 to 1/2 c. Cassava Flour (add more as needed)
- 1/4 to 1/2 c. Almond Flour (leave out for AIP & use just Cassava Flour)
- sea salt to taste 1/2 tsp. to 1 tsp.
- 1/4 c. Avocado Oil or Fat of Choice add more as needed
Optional Add In’s:
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
Tools:
- Large Black Iron Skillet
- Spatula
- Large Mixing Bowl (I use stainless steel bowls like these)
- Knife
Directions:
- Slice Squash into 1/4 in. slices
- Put both flours & sea salt in large Mixing Bowl. (Add any optional add in’s if desired. I personally love garlic powder & onion powder.)
- Mix well
- Add squash & mix to coat evenly on both sides
- Let sit for a couple of minutes & mix again.
- While squash is sitting in the flour mixture heat black iron skillet & Avocado Oil to med-high heat. Hot but not smoking.
- Add squash in a single layer. When brown on one side turn & cook until brown on both sides.
- Remove & continue to add more squash & oil until all squash is cooked.

Serving Suggestions:
Serve with my AIP Paleo Pan Fried Chicken Thighs or AIP Paleo Teriyaki Cube Steak & Green Beans or Rainbow Swiss Chard.
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