Preheat air fryer 200c/400f
Use a pairing knife to chop both ends off the zucchini and peel them.
Cut each zucchini into fries depending on the thickness you want ½ inch or ⅛ for thin strips
Place in a medium sized bowl or on a plate and sprinkle with 1 teaspoon pink salt and allow the fries to expel any moisture for 5 minutes then rinse off in a colander and blot dry -- these 3 steps are optional!!
Grate the vegan cheese as fine as you can then place in a mill/spice/coffee grinder with 2 tablespoons of breadcrumb/almond meal.
Ground the cheese and crumbs/meal into a powdery/fine consistency.
Make an assembly line with the zucchini first followed by the almond milk in a shallow bowl
Next to that, place the cheesy mixture combined with the rest of the breadcrumbs and mixed herbs, garlic, onion, black and pink salt all in one bowl mixed together.
On the end have the air fryer basket and spray the basket with some oil.
Grab the fries (one by one) dip them in the milk so it's completely saturated and then roll it in the breading. I like to use a spoon to toss/bury the zucchini in the breading to ensure it sticks.
Carefully (use fingers or even a spoon) pick up the fries and place them in the basket and repeat.
Spray the zucchini fries a final time from a height as to not dislodge the coating.
Cook for 8-12 minutes, depending on the thickness, keep a watchful eye out for readiness around 8 minutes and work from there. They should be golden and crispy on the outside.