Remove ends from summer squash, then cut into roughly 1/4 inch thick slices. Blot the slices dry on a clean kitchen towel.

In a cereal bowl, combine all-purpose flour, baking powder, a pinch of salt, and 6-8 Tablespoons of water until it reaches a pancake batter consistency.

On a dinner plate, combine panko bread crumbs, dried basil, dried oregano, paprika, granulated garlic, and a pinch of salt. Divide onto 2-3 plates for best adherence.

Dip each squash slice into the batter, tap off excess, then dredge in the seasoned panko until fully coated. Repeat for all slices.

Place breaded squash in a single layer in the air fryer basket, lightly spritz with oil. Air fry at 360 degrees for 8 minutes, flipping and spraying again halfway through. Cook in batches if necessary.

Remove from air fryer, add a final pinch of salt, and serve immediately with your preferred dipping sauce.