If you are a huge fan of fried yellow squash but not a huge fan of frying, air fried yellow squash is going to be a game changer! Easy, low oil, low mess!
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Summer Squash!
Besides a tomato sandwich, there are not many things that scream “SUMMER!!!” to me more than some fried yellow squash. Fried squash is a quintessential Southern summer side dish.
In fact, if my husband liked sliced tomatoes (he is a freak of nature who likes tomatoes when they are cooked but not so much when they are fresh), I could probably simplify my summertime meal planning by putting fried squash, sliced tomatoes, quick Southern green beans, and mashed potatoes on at least a weekly rotation.
I would certainly be happy. But alas, he is not a sliced tomato fan, and so I continue to plan.
Air Fried Yellow Squash!
When I decided to try frying squash in my air fryer, I was sure that the results would be pretty “meh”. I was very, very wrong. Actually, it turns out that I like air fried squash better than pan fried squash. Say what?!?!?!
Yep. Pan fried squash is delicious, certainly, and it’s pretty simple in its preparation – a quick dredge in milk or a milk/egg mixture then a dip into a cornmeal and flour mixture. However, I always find that when I pan-fry yellow squash that I can never get consistent browning on the slices and they are never quite as crispy as I want them to be.
These were not problems with the air fryer. First of all, there was no popping oil everywhere. Since the air fryer circulates the air around the food while you are cooking, everything cooks at the same rate and temperature. There are no limp pieces and no overly browned pieces – everything is perfectly browned and crispy. I am obsessed! I can’t tell you how many times I have already made this air fried squash!
Tips for the Best Air Fried Yellow Squash:
- Use the smallest yellow crookneck squashes you can get your hands on. They are the most tender and flavorful!
- Give everything a bath in a milk or buttermilk and egg mixture before dredging.
- Dredge in a seasoned cornmeal and flour mixture (though I have included suggestions for specific allergies in the recipes notes section).
- Spray it down with olive oil spray! You can buy this in a can (like Pam) or you can put olive oil in a Misto or similar sprayer.
- Don’t crowd the air fryer. Everything will cook more evenly if you cook it in a single layer…you can do more than one batch if you need to!
- Stir frequently to encourage even cooking and make sure that you don’t overcook the squash.
What are your favorite tips for cooking fried yellow squash? Have you made fried squash in your air fryer?
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Shared on the Weekend Potluck on The Country Cook and Meal Plan Monday on Southern Bite!
Mary
Yield: 4 servings
About 1/2 cup
Air Fried Squash10 minPrep Time:
6 minCook Time:
16 minTotal Time:
Save Recipe
Ingredients
- 4 small yellow crookneck squashes, outside flesh wiped clean
- 1 egg
- 1/2 cup buttermilk or milk
- 1/2 cup cornmeal*
- 1/2 cup all-purpose flour*
- *you can sub 1 cup of cornbread mix for the cornmeal and flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- olive oil spray
Instructions
- Cut the stem end and the skinny "neck" off of the squashes. Cut them into 1/8-inch slices.
- Whisk together the milk/buttermilk and egg in a small (cereal size). Place the slices of squash into the milk and egg mixture.
- Use a fork to stir together the cornmeal, flour, salt, pepper, and cayenne (if using) in a small bowl.
- Preheat the air fryer to 350 degrees.
- Set out a baking sheet. I like to place a cooling rack on it but this is not an absolutely necessary step. Remove the squash pieces one at a time from the milk bath. Dip into the cornmeal mixture and make sure both sides are well-coated (it will be a thin coat, you just want to make sure the whole slice of squash is coated). I like to use one hand to touch the wet ingredients and the other hand to touch the dry. Place the breaded squash pieces on the baking sheet.
- Spray the squash on both sides with olive oil spray. Place the squash in a single layer in the air fryer basket. Cook for 3 minutes then stir and cook for another 3 minutes. The squash should be tender and golden-brown after 6 minutes but if not, stir and cook for an additional 2 minutes. Repeat with remaining squash. Serve immediately.
Notes
Substitutions for allergies:
corn - plain (not panko) breadcrumbs
flour - almond flour
dairy - unsweetened non-dairy milk (almond, soy, etc.)
egg - omit egg and increase liquid slightly (will slightly impact texture)
7.8.1.2561https://chattavore.com/fried-yellow-squash-in-the-air-fryer/
Yield: 4 servings
About 1/2 cup
10 minPrep Time:
6 minCook Time:
16 minTotal Time:
Save RecipeIngredients
- 4 small yellow crookneck squashes, outside flesh wiped clean
- 1 egg
- 1/2 cup buttermilk or milk
- 1/2 cup cornmeal*
- 1/2 cup all-purpose flour*
- *you can sub 1 cup of cornbread mix for the cornmeal and flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- olive oil spray
Instructions
- Cut the stem end and the skinny "neck" off of the squashes. Cut them into 1/8-inch slices.
- Whisk together the milk/buttermilk and egg in a small (cereal size). Place the slices of squash into the milk and egg mixture.
- Use a fork to stir together the cornmeal, flour, salt, pepper, and cayenne (if using) in a small bowl.
- Preheat the air fryer to 350 degrees.
- Set out a baking sheet. I like to place a cooling rack on it but this is not an absolutely necessary step. Remove the squash pieces one at a time from the milk bath. Dip into the cornmeal mixture and make sure both sides are well-coated (it will be a thin coat, you just want to make sure the whole slice of squash is coated). I like to use one hand to touch the wet ingredients and the other hand to touch the dry. Place the breaded squash pieces on the baking sheet.
- Spray the squash on both sides with olive oil spray. Place the squash in a single layer in the air fryer basket. Cook for 3 minutes then stir and cook for another 3 minutes. The squash should be tender and golden-brown after 6 minutes but if not, stir and cook for an additional 2 minutes. Repeat with remaining squash. Serve immediately.
Notes
Substitutions for allergies: corn - plain (not panko) breadcrumbs flour - almond flour dairy - unsweetened non-dairy milk (almond, soy, etc.) egg - omit egg and increase liquid slightly (will slightly impact texture)
