Mix the flax meal, almond milk, salt, and pepper in a medium sized bowl. Let sit for 5 minutes, then mix again. It takes some time for the flax meal to start resembling a more viscous, and sticky egg substitute.

Preheat the deep fryer to 375°F.

Cut the zucchini in half crosswise first, then cut in half lengthwise, so you have four pieces per zucchini. With each of those, cut lengthwise again into quarters, ending up with 16 fry-like wedges per zucchini.

Add the flour to a medium sized bowl, and one cup of panko to another bowl - making an assembly line with flour first, then the flax mixture, ending with the panko. Dredge each zucchini piece in flour, then coat with the flax mixture completely. I use a fork at the flax stage to keep my fingers clean, then transfer to the panko mixture, gently patting the panko into the flax coating. Transfer to a plate while you continue to coat the other zucchini until you have 4 pieces. Place the breaded zucchini in the hot oil, and cook for about 2-3 minutes, until the coating has become a dark golden brown. You don’t want to add too many pieces to the fryer, as the temperature will drastically change.

While the first 4 zucchini cook, bread the next four. When the first batch is done, transfer to a paper towel-lined plate. Repeat in batches until all of the zucchini is fried. Serve with warmed tomato sauce.