Crispy air fryer summer squash (or pan fried)

Crispy breaded yellow summer squash on platter with vegan dipping sauce.

5 from 1 vote

Crispy air fryer summer squash (or pan fried)

If you thought summer squash was bland or ho hum, be prepared to get wowed! Summer squash is divine coated in seasoned panko breadcrumbs and cooked until crispy in the air fryer or pan fried. (See the notes section for pan frying instructions.)

Serve breaded summer squash as an appetizer, snack, or side dish. It pairs wonderfully with creamy onion & garlic dressing for dipping.

Prep Time22

Cook Time8

Total Time30

Course: Appetizer

Cuisine: Italian, Vegan

Keyword: air fryer recipe, air fryer side dish, summer squash recipe

Servings: people

Calories: 161kcal

Author: Cadry Nelson

Ingredients

1 medium summer squash about 13.5 ounces
½ cup all-purpose flour
¼ teaspoon baking powder
Several pinches of salt
6 to 8 Tablespoons water
1 ½ cups panko bread crumbs plus more if necessary
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
Avocado oil oil spray for air frying or liquid for pan frying

Instructions

Remove ends from summer squash. Then cut the remaining squash into roughly ¼ inch thick slices.
Blot the slices dry on a clean kitchen towel. Then set aside.
Now it's time to make a breading station.
In a cereal bowl, use a fork or whisk to combine all-purpose flour, baking powder, a pinch of salt, and 6 Tablespoons of water. After the batter is mixed, slowly add 2 more Tablespoons of water, as needed. You want the batter to have the consistency of pancake batter.
Then on a dinner plate, combine panko bread crumbs, dried basil, dried oregano, paprika, granulated garlic, granulated onion, and a pinch of salt.
Pro tip: Panko adheres best when it's dry. So I like to divide the seasoned panko breadcrumb mixture onto 2 or 3 separate plates. As you finish one plate, you can grab another one with completely dry panko.
One at a time, dip each slice of summer squash into the batter and fully coat it. Tap off any excess batter.
Then dredge it in the panko bread crumb mixture until it's covered on front, back, and sides.
Continue breading each one until they are finished.
(If you run out of panko breadcrumbs, add more to the plate, along with a pinch of each of the seasonings.)
Put the breaded summer squash slices into the air fryer basket in a single layer, being careful not to overcrowd for optimum browning. Lightly spritz with oil (optional).
Air fry at 360 degrees for 8 minutes, stopping once to flip the slices & spray with oil again.
(Depending on the size of your summer squash & air fryer basket, you will likely need to cook in batches. Be aware that subsequent batches will likely cook faster.)
Remove from the air fryer, give a final pinch of salt, and serve on a platter with the dipping sauce of your choice.
To pan fry, see notes section for instructions.

Notes

This recipe is for a summer squash that's 13.5 ounces. If your summer squash is on the small side, you may have enough breading for two. Or you can halve the amount of the breadcrumb mixture, and just add more as needed.

Note on nutrition info

The nutrition information is for the air fried version of the fried summer squash. If you're frying in a pan with oil, the calorie count will be higher since the squash will absorb some of the oil.

Pan frying instructions

To pan fry breaded summer squash, bring a large non-stick skillet to a medium high heat with about a half inch of avocado oil (or other high heat oil). Drop a breadcrumb into the oil to see if it's hot enough. If bubbles immediately form around it, it's ready to use.

Put the breaded summer squash slices into the oil. Fry for about 5 minutes, stopping once about halfway through to flip with a spatula. (Be careful not to move them until they brown.)

Depending on the size of your squash and skillet, you will likely need to work in batches. You don't want to overcrowd the skillet, because the squash won't brown as well.

Once they are brown all over, move the fried summer squash to a towel-lined plate to drain excess oil. Finish with another pinch of salt, and serve with your favorite dipping sauce.

Storage & reheating instructions

Store leftovers in an airtight container in the refrigerator. They will keep 3 or 4 days.

Reheat in the air fryer. Air fry at 400 degrees for about 8 minutes, stopping once to carefully flip with a spatula once the squash slices are crispy again on top.

Nutrition