Step 1

Cut the zucchini into diagonal slices that are 1 cm thick (a little over a 1/4 inch)

Step 2

Add the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, then season with sea salt on both sides

Step 3

In the meantime, add the flour into a large bowl, along with the baking powder and a 1/4 tsp (1.5 grams) sea salt, mix the dry ingredients together, then crack in the egg and add in the beer, whisk together until you get a creamy batter

Step 4

Heat a large fry pan with a medium heat and add in the sunflower oil

Step 5

While the oil is heating, move back to the slices of zucchini, transfer them over some paper towels, all in a single layer, and pat dry

Step 6

Add the slices of zucchini into the beer batter, gently mix together so all the slices are coated in the batter

Step 7

Once the oil is nice and hot in the fry pan, add in the slices of zucchini, shaking off any excess batter and all in a single layer, cook in batches to not overcrowd the pan, fry for 2 to 3 minutes per side or until golden fried all around, as you finish each batch transfer into a dish with paper towels

Step 8

To make the spicy aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked paprika, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce

Step 9

Transfer the spicy aioli into a serving dish and decorate the beer battered zucchini around it, serve at once, enjoy!