Description
A golden, crunchy air-fried yellow squash coated in seasoned panko and Parmesan, served with a tangy, zesty dipsauce. Quick, healthy, and perfect for busy weeknights or casual gatherings.
Ingredients
2 medium yellow squash
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 cup all-purpose flour
2 large eggs
1 tablespoon olive oil or other neutral oil
1/2 cup mayonnaise (non-dairy if preferred)
3 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper (optional)
1 clove garlic (minced for optional sauce variation)
Instructions
Preheat air fryer to 400°F (200°C)
Thinly slice yellow squash lengthwise (about 1/4-inch thick)
Pat slices dry with paper towels to remove excess moisture
Combine panko, Parmesan, and garlic powder in a bowl
Press each squash slice into flour to coat, then dip in beaten egg, then press into panko mixture
Lightly brush both sides with oil or spray air fryer oil mist
Place in air fryer basket in a single layer; cook 6 minutes per side until golden and crisp
While cooking, mix mayonnaise, ketchup, vinegar, brown sugar, and cayenne in a bowl
Serve hot squash with sauce on the side or spooned over each piece
Notes
Use gluten-free panko for dietary restrictions
For vegan version, omit Parmesan and use nutritional yeast with flour
Sauce can be adjusted with Dijon mustard or other spices per preference
Store leftovers in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 serving (4 slices)
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg