When frying squash to avoid the fried squash from becoming soggy you should avoid stacking the slices of squash as they come out of the oil.
Instead to keep the fried squash from becoming soggy, have ready a cooling rack that is situated over a rimmed baking sheet or pan, lined with paper towels to catch any grease drippings.
If you pan fry squash it becomes less soggy but you can use a paper towel to soak up some of the oil from the pan fried squash or any fried squash as well.
It takes between 5 to 15 minutes to pan fry squash depending on how much squash you are pan frying.
I like to pan fry squash in some olive oil but most any other cooking oils and even bacon grease or butter will work great to pan fry squash.
I cut the squash up into small thin slices which helps the squash fry and cook faster and I like to fry them for 10 minutes which is good enough.
I turn the squash over a few times while the squash is pan frying to make sure both sides cook evenly.
Once the squash is brown enough for you then it's done but don't let the squash cook too long or you could burn it.
Squash can be eaten raw as well so you only need to cook it enough to be well done for you.
I like to also deep fry squash in my deep fryer which makes for a good meal.