Got Zucchini? Make this CRISPY Beer Battered Zucchini

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Cut the zucchini on the diagonal into 1 cm thick slices. Lay them in a single layer on a rack over paper towels and season both sides with sea salt.
2. Whisk the flour, baking powder and 1/4 teaspoon (1.5 grams) sea salt in a large bowl. Crack in the egg, add the beer and whisk to a smooth, creamy batter.
3. Heat the sunflower oil (1/2 cup) in a large frying pan over medium heat.
4. Meanwhile, pat the zucchini slices dry on paper towels in a single layer.
5. Toss the zucchini in the batter so every slice is coated.
6. When the oil is hot, shake off excess batter and fry the slices in batches in a single layer, 2 to 3 minutes per side, until golden all over. Drain each batch on paper towels.
7. For the aioli, put the mayonnaise (1/2 cup) in a bowl, finely grate in the 2 garlic cloves, then stir in 1 teaspoon hot smoked paprika, 1 teaspoon lemon juice and 1 tablespoon extra virgin olive oil. Season with sea salt and black pepper and whisk until creamy.
8. Spoon the aioli into a serving dish, arrange the zucchini around it and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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