Air Fryer Yellow Squash Fries with Lemon Herb Aioli Recipe
Introduction
These Air Fryer Yellow Squash Fries deliver tender, sweet squash with a golden, crisp exterior thanks to a crackly cornstarch coating. Seasoned with smoked paprika and garlic powder, they offer a delicious twist on traditional fries. Serve them warm with a zesty lemon herb aioli for the perfect snack or side dish.
Ingredients
- 1 butternut squash (peeled and sliced into 1/4-inch thick batons)
- 4 tbsp corn starch
- 4 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup mayo
- 1.5 tbsp lemon juice (freshly squeezed)
- 1 garlic clove (finely minced)
- 1/4 tsp thyme
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Step 1: Peel the butternut squash and slice it into uniform 1/4-inch thick batons to ensure even cooking. In a large bowl, combine the corn starch, salt, pepper, garlic powder, and smoked paprika. Add the olive oil and mix until you have a slightly wet, crumbly coating that will stick to the squash.
- Step 2: Add the squash batons to the seasoned coating mixture and toss well to coat every piece evenly. Using your hands helps the coating adhere better. Preheat your air fryer to 400°F while you coat the squash.
- Step 3: Arrange the coated squash fries in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry at 400°F for 15 minutes, shaking the basket every 5 minutes to promote even browning and prevent sticking. Fries should be golden and crispy on the outside and tender inside.
- Step 4: While the fries cook, prepare the dipping sauce. In a small bowl, whisk together mayo, lemon juice, minced garlic, thyme, onion powder, paprika, and cayenne pepper. Season with salt and pepper to taste, stirring until smooth and well combined.
- Step 5: Transfer the crispy fries to a serving platter and serve immediately with the lemon herb aioli on the side. Enjoy the fries warm for the best crunch.
Tips & Variations
- Be sure to slice the squash batons evenly at 1/4-inch thick to prevent some pieces from burning while others remain soggy.
- Never crowd the air fryer basket; cooking in batches ensures the fries crisp up instead of steaming.
- The cornstarch coating is essential for crispiness—don’t skip it!
- If you want a spicier dip, increase the cayenne pepper in the aioli.
Storage
Store the fries and dipping sauce separately in airtight containers. Fries keep in the fridge for up to 3 days, and the aioli lasts about 1 week thanks to the lemon juice preservation. To reheat fries, skip the microwave and use the air fryer at 375°F for 3–5 minutes, shaking halfway through. This restores most of the crispiness. Serve the aioli cold straight from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash for these fries?
Yes, you can use yellow squash or zucchini, but be sure to adjust cooking times slightly since water content varies. Uniform slicing and the cornstarch coating remain key for crispiness.
Why is cornstarch important in this recipe?
Cornstarch creates a light, crackly crust on the fries that locks in moisture and prevents them from becoming soggy, giving you crispy fries every time.
PrintAir Fryer Yellow Squash Fries with Lemon Herb Aioli Recipe
Deliciously crispy and tender air fryer yellow squash fries coated in a crackly cornstarch and spice mix, served with a zesty lemon herb aioli. These golden fries are perfectly seasoned with smoked paprika and garlic powder, offering a healthy and flavorful alternative to traditional fries. Enjoy them fresh and warm for the best crunch and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Squash Fries:
- 1 butternut squash (peeled and sliced into 1/4-inch thick batons)
- 4 tbsp corn starch (helps create a light and crispy exterior)
- 4 tbsp olive oil (preferably Bertolli Extra Virgin)
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
For the Dipping Sauce:
- 1/2 cup mayo (preferably Hellmann’s for creaminess)
- 1.5 tbsp freshly squeezed lemon juice
- 1 garlic clove (finely minced)
- 1/4 tsp thyme
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- salt to taste
- pepper to taste
Instructions
- Slice Squash and Mix Seasonings: Peel the butternut squash and slice it into uniform 1/4-inch thick batons to ensure even cooking. In a large bowl, combine the corn starch, salt, pepper, garlic powder, and smoked paprika. Add the olive oil and mix until you get a slightly wet, crumbly coating that will stick to the squash.
- Dredge Squash and Heat Fryer: Add the sliced squash batons to the seasoned coating mixture and toss thoroughly, preferably using your hands to ensure every piece is evenly coated. While coating, preheat your air fryer to 400°F (204°C) for optimal crispiness when ready.
- Crisp the Squash Batons: Lay the coated squash fries in a single layer in the air fryer basket, working in batches to avoid overcrowding which leads to steaming instead of crisping. Air fry at 400°F for 15 minutes, shaking the basket every 5 minutes to promote even browning and prevent sticking. The fries will develop a golden, crisp exterior with tender squash inside.
- Whisk the Dipping Sauce: While fries cook, prepare the lemon herb aioli by combining mayo, lemon juice, minced garlic, thyme, onion powder, paprika, and cayenne pepper in a small bowl. Stir until smooth, then season with salt and pepper to taste. Adding lemon juice first brightens the sauce without heaviness.
- Plate and Enjoy Immediately: Transfer the hot, crispy squash fries to a serving platter and serve immediately with the lemon herb aioli on the side for dipping. For best taste and texture, eat the fries warm right out of the air fryer.
Notes
- Slice squash batons to a uniform 1/4-inch thickness for even cooking and crispiness.
- Corn starch is essential for creating a crackly, light exterior; do not skip.
- Do not overcrowd the air fryer basket; cook fries in batches to maintain crisp texture.
- Shake the air fryer basket every 5 minutes to ensure even cooking and browning.
- Eat fries immediately after cooking, as they lose crunch quickly.
- Store fries and aioli separately in the refrigerator; fries last 3 days, aioli lasts up to 1 week.
- Reheat fries in the air fryer at 375°F for 3-5 minutes, shaking halfway through to restore crispness (avoid microwaving to preserve texture).
- Use freshly squeezed lemon juice for the best sauce brightness and to help preserve aioli.
Keywords: air fryer yellow squash fries, crispy squash fries, butternut squash fries, healthy fries, air fryer side dish, lemon herb aioli, smoked paprika, garlic powder fries
