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Air Fryer Parmesan Crusted Parsnips

Air fryer Parmesan crusted parsnips are coated in panko and finely grated Parmesan, then air-fried until golden brown and fork-tender. The crisp, savory crust makes these parsnip sticks an easy side dish, cooked in a single layer in batches as needed.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

For the parsnips
  • 1.5 lb parsnips peeled and cut into 1/2-inch-thick sticks about 3 inches long
  • 0.33 cup all-purpose flour
  • 1 egg large
  • 1 nonstick cooking spray as needed
For the Parmesan crust
  • 0.75 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 5.5-quart air fryer

Method
 

Prepare the parsnips
  1. Preheat a 5.5-quart air fryer to 400°F.
  2. Put the flour in a shallow bowl.
  3. Beat the egg in a second shallow bowl.
Make the Parmesan crust
  1. In a third shallow bowl, mix the panko, Parmesan, garlic powder, salt, and pepper.
Bread and air-fry
  1. Dredge each parsnip stick in flour, dip it in egg, then press it into the Parmesan mixture to coat.
  2. Lightly spray the air fryer basket and the breaded parsnips with cooking spray.
  3. Arrange the sticks in a single layer without touching; work in batches as needed.
  4. Air-fry at 400°F for 10–14 minutes, turning the sticks halfway through, until the crust is golden brown and the parsnips are fork-tender; repeat with the remaining sticks.

Notes

For the crispiest crust, arrange the sticks in a single layer without touching and work in batches as needed. Refrigerate leftovers for up to 3 days; freezing is not recommended because the crust can lose its crisp texture. For a gluten-free option, use gluten-free flour and panko.