Growing up, my mom made fried yellow squash all the time. And we loved it as kids. Secretly, it was probably a way to get her kids to eat veggies for dinner. But it was delicious and our whole family loved it.
Well, now with air fryers (this is the one I have and love), we can make coated crispy squash without any olive oil! This air fryer squash is completely oil-free, and I think that’s the best way to make it. Because the squash just uses a light breading of panko and flour, it’s also pretty low-carb.
About Time
- Prep Time 10 mins
- Cook Time 10 mins
- Total Time 20 mins
Ingredients
- 1 yellow squash
- ½ teaspoon salt
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 egg
- ⅛ cup milk
- ¾ cup panko breadcrumbs
Instructions
- Slice the yellow squash into ¼ inch rounds, removing the very top and bottom ends and discarding.
- Place the sliced squash into a bowl and add the salt. Toss to combine.
- In one bowl, add the flour, garlic powder, and onion powder. Stir to combine.
- In another bowl, add the egg and milk. Whisk to combine.
- In a third bowl, add the panko breadcrumbs.
- Dip each piece of squash first into the flour mixture, coating completely, then into the egg mixture, and then into the panko. When dipping into the panko, try to get as much panko as you can be stuck to the surface of the squash. Repeat with all of the squash.
- Place the squash in a single layer into your air fryer. Cook for 8-10 minutes at 400 degrees.
- Remove, and then serve immediately. Repeat with the remaining squash.
Amount Per Serving
- TOTAL FAT: 3g
- SATURATED FAT: 0g
- TRANS FAT: 0g
- UNSATURATED FAT: 1g
- CHOLESTEROL: 0mg
- SODIUM: 26mg
- CARBOHYDRATES: 3g
- FIBER: 0g
- SUGAR: 1g
- PROTEIN: 0g