Name: Fried Squash with Sea Salt and Black Pepper
Yield: 2–4 servings
Cuisine: Southern
Ingredients: ¾ cup all-purpose flour; 1 ½ tsp. fine sea salt, plus more to taste; ½ tsp. freshly cracked black pepper; ½ cup plain full-fat oat milk or plain soy milk; Avocado oil or sunflower oil, to fry; 2 medium yellow squash (or zucchini), cut into ⅓ inch–thick rounds

Easy Vegan Fried Squash with Sea Salt and Black Pepper

Turn a basket of yellow squash into a crispy snack

Recipe by Timothy Pakron

August 10, 2026

Timothy Pakron vividly remembers his teacher demonstrating how to fry squash one day in preschool, which became his first food memory and the inspiration behind this recipe. As he writes in his new cookbook, Garden Variety, the dish is a “true delight, perfect for when you pick up a basket of yellow squash from a little old man on the side of the road or if you have an abundance from the garden.” He suggests keeping it to a small batch to prevent excess flour and oil from burning and becoming smoky.

Recipe excerpted from Garden Variety by Timothy Pakron, courtesy of Avery, an imprint of Penguin Random House. To get more Southern vegan cooking inspiration, read our Q&A with Pakron, and check out his recipe for curried cauliflower.

Preparation

Prepare the dredging station: In a medium bowl, combine the flour, salt, and black pepper. Mix well and set aside. In a separate small bowl, add the milk. Place both bowls close to the stove, along with a paper towel–lined plate.

Prepare the skillet: In a large skillet (preferably cast iron) over just under medium-high heat, heat about ¼ inch (6 mm) of oil, or enough to fully cover the bottom of the pan.

Fry the squash: Keeping one hand dry, use your other hand to submerge a piece of squash (or zucchini) in the milk and then transfer to the flour mixture. Use your dry hand to toss the piece of squash until fully coated in the flour mixture. Then carefully place the squash into the hot oil and repeat this process until the skillet is full, with some space between the pieces. Fry the squash for 1–2 minutes on each side, or until each piece is golden brown and crispy all around. Some pieces will be done before others, so keep an eye out and transfer them to the plate as they finish. While still hot, sprinkle the squash with salt and serve immediately.