As summer is winding down we find ourselves wondering… what are we going to do with all of this squash? Thankfully our friend Carrie over at Callie’s Biscuits has a solution with this tasty Southern classic, which conveniently uses our very favorite ingredient, Fiery Pimento Cheese.

Fried Squash with Fiery Pimento Cheese


  1. 1 cup canola oil (or any other frying oil you have on hand.)
  2. 2 yellow squash, sliced into 1/4″ rounds
  3. 1 cup all-purpose flour
  4. 2 teaspoons salt, plus more for sprinkling after frying
  5. 1 teaspoon freshly ground pepper
  6. 2 eggs, lightly beaten
  7. 1 cup Callie’s Fiery Pimento Cheese (or Regular if you don’t like it spicy!)
  8. 1/4 cup chopped chives, for garnish

Flour and Milk Batter:

  1. 1 cup all-purpose flour
  2. 2 teaspoons salt, plus more for sprinkling after frying
  3. 1 teaspoons freshly ground pepper
  4. 1 1/2 cups whole milk
  5. Mix the salt, pepper and flour together in a medium-large bowl.
  6. Whisk the milk in gradually until you have a runny batter.
  7. Dip each squash round in the batter, and lay on a clean baking sheet.


  1. Heat oil in a cast-iron skillet, or other heavy duty pot over medium-high heat until a thermometer reads 350 degrees F.
  2. Place the pimento cheese into a quart-sized zip lock bag and cut a small corner off the bag to make a piping bag. Set out, and let come to room temperature.
  3. Mix the flour, salt and pepper together in a shallow dish. Place the eggs in another shallow dish.
  4. Dip each squash round into the egg mixture first, and then place each round in the flour mixture and coat thoroughly. Move to a wire baking rack before frying.
  5. Place 4 squash rounds at a time into the oil, being careful not to splash hot oil. It is important that you do not overcrowd your pan, as it will lower the temperature of the oil and the squash will not get as crispy as you want. Fry squash on each side until they turn golden brown, 1-2 minutes.
  6. With a metal spider or a set of tongs, carefully remove the squash and place on a clean wire baking rack, or a plate lined with paper towels. Sprinkle with salt immediately.
  7. Once the fried squash rounds have cooled (just a little bit), pipe a teaspoon of pimento cheese on each round. Sprinkle with chives and serve immediately.


View the full recipe and it’s history or shop Callie’s Biscuits for more tasty treats.

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