Preheat the oven to 215°C (420°F) and line 1 baking sheet with parchment paper.

Whisk the 120 g all-purpose flour with 210 ml water in 1 mixing bowl until the batter is smooth.

Whisk 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried oregano into the batter.

Cut the 2 medium zucchini into evenly sized fry-shaped sticks on the cutting board.

Place the 150 g breadcrumbs in the second mixing bowl.

Dip each zucchini stick into the seasoned batter, coating all sides.

Roll each battered zucchini stick in the breadcrumbs until fully coated.

Arrange the breaded zucchini fries in a single layer on the lined baking sheet.

Bake the zucchini fries for 25 to 30 minutes until deeply golden and crisp.

Whisk 3 tbsp vegan mayo with 1 tbsp sriracha in a clean mixing bowl.

Whisk 1 tbsp vinegar, 1 tbsp agave syrup, 1/2 tsp garlic powder, and 1/2 tsp onion powder into the spicy mayo.

Serve the hot crispy zucchini fries with the spicy mayo for dipping.