Air 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
Scale
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
