Crispy Fried Squash in Air Fryer With Parmesan

Crispy fried squash in the air fryer gets its crunch from a Parmesan-panko coating, with tender yellow squash inside. Preheat the air fryer to 400°F (204°C), then cook the breaded rounds for about 8–10 minutes per batch, flipping gently halfway through. Plan on two or three batches so the slices have room to brown.

Ingredients

• 2 medium yellow summer squash, about 1 pound total
• 1/4 cup all-purpose flour
• 1 large egg
• 3/4 cup panko breadcrumbs
• 1/3 cup finely grated Parmesan
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Olive oil spray, about 1 teaspoon total

How To Make It

1. Wash the squash under running water and dry it well. Trim the ends and cut the squash into rounds about 1/4 inch thick. Keeping the slices similar in size helps them cook at the same rate.
2. Preheat the air fryer to 400°F (204°C) for about 3 minutes. Put the flour in one shallow bowl and beat the egg in another. In a third bowl, mix the panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. Coat each squash round lightly in flour, dip it in egg, then press both sides into the crumb mixture. Set the coated rounds on a plate while you finish breading.
4. Arrange the rounds directly on the air fryer’s perforated basket or crisper plate in a single layer, leaving a little space between them. Lightly mist the tops with oil. Cook for 8–10 minutes, carefully flipping and misting the second side halfway through. Remove when the coating is golden and the squash is tender; repeat with the remaining slices.

Tips

Keep the basket uncovered. There’s no pan or liner needed for these sturdy slices: the exposed perforations let hot air circulate beneath them. Don’t crowd or stack the rounds, even if that means an extra batch. Never put loose parchment in an empty air fryer while it preheats.

Check the first batch early. Air fryers vary, and thin rounds may brown faster than thick ones. Start checking around 8 minutes and add a minute or two if the breading is still pale. Flip with tongs rather than shaking the basket so the coating stays in place.

Serve the squash warm, while the Parmesan crust is at its crunchiest.