Peel zucchini skin and cut zucchini into even fry shapes about ¼ inch wide by 4 inches long. Place on a paper towel and sprinkle sea salt on zucchini.
Spray basket with coconut oil spray and preheat to 400F if required.
In a shallow bowl, mix ¼ of the ranch seasoning packet into the pancake mix and in another shallow bowl, ¼ of the seasoning packet into the panko bread crumbs (you are using ½ of one packet, so ¼ of the total packet)
Using forks, coat zucchini fries with pancake mix, then egg, then panko bread crumb mix. Repeat process until all zucchini fries are coated.
Add zucchini to basket in a single layer and do not crowd them. Air fry for 7 minutes or until desired crispiness. Serve with ketchup, marinara, ranch dressing, aioli or your favorite dipping sauce.
Be sure to get ALL of the moisture out of the zucchini prior to breading. Place cut zucchini on a paper towel and sprinkle with salt. Allow to sit on the paper towel for 10 minutes to soak up moisture and pat out any extra moisture prior to breading so the coating sticks.
When coating, use a fork to move zucchini around. This will help to keep the coating off of your fingers and on the squash.
Cut the zucchini as evenly as possible. Thinner pieces will take less time while thicker pieces may take more time to cook. If you cut thicker pieces, try reducing the heat to 390F so that you do not over crisp the batter.
Do not overcrowd the zucchini in the basket. This will help the fries to crisp and brown evenly.
Store in an airtight container for up to 2 days in the refrigerator. Crisp and reheat for 3 minutes.