Ingredients:

  • 3 medium zucchinis (680 g)
  • 1 tsp salt
  • 1/2 cup all-purpose flour (65 g)
  • 1/4 cup cornstarch (32 g)
  • 3/4 cup chilled sparkling water (180 ml)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise (115 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 clove garlic, minced (5 g)
  • 1/2 tsp smoked paprika

Instructions:

  1. Wash and dry the zucchinis. Slice each one lengthwise into quarters, then slice those quarters into sticks about 1/2-inch thick.
  2. Toss the zucchini sticks with 1 tsp salt and let them sit for 5 minutes to sweat.
  3. Pat every zucchini stick thoroughly dry with paper towels to ensure the batter adheres.
  4. Preheat the oven to 425°F (220°C) if baking, or prepare the air fryer to 400°F (200°C).
  5. In a medium bowl, whisk together the flour, cornstarch, garlic powder, 1/2 tsp salt, and black pepper.
  6. Slowly pour in the chilled sparkling water, whisking gently until smooth; do not overmix.
  7. Dip each zucchini stick into the batter, letting the excess drip off.
  8. For Baked: Arrange on a parchment-lined sheet. Bake at 425°F (220°C) for 15–20 minutes, flipping halfway through, until deep golden brown.
  9. For Air Fryer: Place in a single layer in the basket, cooking in batches if they don't fit in one layer. Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through.
  10. In a small bowl, stir together the mayonnaise, lemon juice, minced garlic, and smoked paprika until combined.