Clean your zucchini, pat it dry.

Slice into thin rounds. About ⅛ inch thick each. Think about the thickness of when you place your thumb and forefinger together and then move them apart the smallest bit. That thickness.

Prepare 3 bowls or 1 bowl (you can use paper for easy cleanup). Place flour in one, egg in the next and Panko in the third. Season flour and Panko with just a few shakes of salt, pepper, garlic powder and if you want a little kick of spice, add in a shake or two of cayenne pepper.

Beat the egg.

One by one, dredge each zucchini round in the flour, then into the egg to get it coated and then finally into the Panko. Shake off excess, and place directly in fryer or on a parchment paper-lined baking sheet.

When ready to air fry, set the temperature to 390 degrees and set the timer for 11 minutes. Depending on the size of your zucchini (you know they can REALLY vary in size), you may need a minute or two less if its really small or a minute or two more if really large.

If cooking a second batch just after, since air fryer is hot, it'll take a minute or so next for the next batch.

YES, you can also make these in the oven. 400 degrees for 16-18 minutes, on a parchment paper-lined baking sheet (or directly on the baking sheet) flipping them at about the 12-minute mark.

While they cook, mix together your mayo and sriracha. Use as little of as much sriracha as you would like...we like it spicy!