Air Fryer Fried Squash
Description
Crispy Southern-style fried squash made in the air fryer with a cornmeal and Parmesan coating. No eggs, no deep frying, ready in 25 minutes.
Ingredients
- 3 yellow squash, cut into 1/4 to 1/2 inch rounds
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 tablespoon cornstarch
- 3/4 cup yellow cornmeal
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- Cooking spray, for the basket and the tops
Instructions
- Preheat the air fryer to 400°F for 3 minutes.
- Wash, dry, and trim the squash. Slice into even rounds between 1/4 and 1/2 inch thick. Pat the slices dry.
- Add the flour to a plate. In a shallow bowl, whisk the milk and cornstarch until smooth. On a third plate, combine the cornmeal, Parmesan, and garlic salt.
- Dredge each slice in flour, then the milk mixture, then the cornmeal. Press the cornmeal on firmly with your fingers so it adheres.
- Grease the air fryer basket and arrange the squash in a single layer, leaving space between pieces. Do not overcrowd.
- Spray the tops with cooking spray. Air fry at 400°F for 8 to 10 minutes, flipping and re-spraying at the halfway point.
- Cook until deep golden and crisp. Transfer to a wire rack, repeat with remaining squash, and serve immediately.
Equipment
- Cooking Spray
- Parchment Paper
Notes
- Cook in batches rather than crowding the basket — this is the difference between crispy and soggy.
- Hold finished batches on a baking sheet in a 250°F oven so everything is hot at once.
- Reheat leftovers in the air fryer at 375°F for 3 to 4 minutes.
Nutrition
Serving: 1ServingCalories: 177kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 285mgPotassium: 401mgFiber: 3gSugar: 4gVitamin A: 298IUVitamin C: 17mgCalcium: 104mgIron: 1mg