Zucchine croccanti in pastella alla birra

Ingredienti

• 2 zucchini
• 1 cup all purpose flour (120 grams)
• 1 tsp baking powder (4 grams)
• 1 large egg
• 1 cup beer (240 ml)
• 1/2 cup low fat mayonnaise (120 grams)
• 2 cloves garlic
• 1 tsp hot smoked Spanish paprika (2.50 grams)
• 1 tsp lemon juice (5 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• 1/2 cup sunflower oil (120 ml)
• sea salt & black pepper

Preparazione

1. 1

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

2. 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

3. 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

4. 4

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

5. 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

6. 6

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

7. 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

8. 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

9. 9

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