Ingredients:

  • 2 medium zucchini
  • 1 tsp sea salt
  • 1/4 cup unsweetened soy milk
  • 2 tbsp cornstarch
  • 1 tbsp Dijon mustard
  • 1 cup Panko breadcrumbs
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 spray olive oil

Instructions:

  1. Slice the zucchini into uniform sticks, about 1/2 inch thick and 3-4 inches long. Place them in a colander and toss with 1 tsp of salt. Let them sit for 10 minutes to draw out excess moisture.
  2. Blot the zucchini sticks aggressively with paper towels until they are bone-dry to the touch.
  3. Set up a dredging station with three bowls. Bowl 1: 2 tbsp cornstarch. Bowl 2: Whisk 1/4 cup unsweetened soy milk, 1 tbsp mustard, and a pinch of cornstarch until smooth. Bowl 3: Combine 1 cup Panko, 3 tbsp nutritional yeast, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
  4. Dust each zucchini stick in Bowl 1, dip in the liquid binder in Bowl 2, and press firmly into the breadcrumb mix in Bowl 3 until fully coated.
  5. Preheat air fryer to 400°F (200°C). Arrange sticks in a single layer in the air fryer basket, ensuring they do not touch.
  6. Lightly spray with olive oil and air fry for 12 minutes, flipping halfway through, until the crust is rigid and golden-mahogany.
  7. Transfer to a wire cooling rack briefly before serving to maintain crispness.