• Cut zucchini in half cross-wise, then cut into 3 ½ x ½ inch batons. Season with 1 teaspoon salt. Let sit for 10 minutes, then pat dry.
• Set up a dredging station, with three bowls—mix flour and baking soda in the first bowl; eggs, remaining ½ teaspoon salt, and buttermilk in the second bowl; and the breadcrumbs in the third.
• In three to four batches, place zucchini in each bowl, shaking off excess.

For Air-frying

• Spray zucchini with cooking spray and place in air fryer.
• Cook on 380F for 7 minutes.
• Remove from air fryer and season with salt.
• Repeat with remaining zucchini (2-3 batches, depending on the size of your air fryer).
• Serve hot immediately.

For Deep-frying

• Heat 4 cups vegetable oil to 375F in heavy-bottomed 2 quart pot.
• Gently lower zucchini into hot oil and cook for 2-3 minutes, until deep golden brown
• Drain on paper towel-lined plate and season with salt.
• Wait until temperature returns to 375F. Repeat with remaining zucchini.
• Serve hot immediately.