• Slice the zucchini in half crosswise, then into 3 ½ x ½ inch batons. Sprinkle with 1 teaspoon of salt and let them rest for 10 minutes before drying them with a paper towel.
• Prepare three bowls for dredging: in the first, mix flour and baking soda; in the second, combine eggs, the remaining ½ teaspoon salt, and buttermilk; in the third, place the breadcrumbs.
• Dredge the zucchini in batches through each bowl, shaking off any excess.

For Air-frying

• Coat the zucchini with cooking spray and arrange them in the air fryer.
• Air fry at 380F for 7 minutes, then remove and season with salt.
• Continue this process with the remaining zucchini in 2-3 batches, depending on the size of your air fryer.
• Serve while hot.

For Deep-Frying

• Heat 4 cups of vegetable oil to 375F in a heavy 2-quart pot.
• Carefully lower the zucchini into the oil and fry for 2-3 minutes until they turn deep golden brown.
• Drain the fried zucchini on a paper towel-lined plate and season with salt.
• Allow the oil to reach 375F again before repeating the process with the remaining zucchini.
• Serve while hot.