Ingredients:
- 3 medium Zucchini (about 1.5 lbs / 680g total weight)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 1 cup (120g) All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 1 cup (240ml) Cold Lager or Pale Ale
- 4 cups Neutral High Smoke Point Oil (e.g., Canola, Vegetable, or Peanut Oil)
- 1/2 cup Good Quality Mayonnaise
- 1 large clove Garlic, finely minced or grated
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- Pinch of Salt and Black Pepper
Instructions:
- Phase 1: Prep the Zucchini. Slice the zucchini into sticks, about 1/3 inch (8mm) thick. Toss the sticks liberally with 1 teaspoon of salt in a colander. Let them sit for 15 minutes to weep moisture; pat them completely dry with paper towels afterwards.
- Phase 2: Prepare the Aioli. In a small bowl, combine mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper. Stir well until smooth. Cover and chill until serving.
- Phase 3: Make the Batter. In the first bowl, whisk together all dry batter ingredients (flour, baking powder, spices, salt, pepper). Slowly whisk in the cold beer until just combined. Do not overmix; lumps are fine.
- Phase 4: Frying Setup. Pour oil into the pot to a depth of about 2 inches. Heat oil to 350°F (175°C), monitoring constantly with a deep-fry thermometer.
- Phase 5: Frying. Working in small batches, dip the dry zucchini sticks into the beer batter, allowing excess to drip off. Carefully lower the battered sticks into the hot oil (350°F/175°C).
- Fry for 3–4 minutes, turning occasionally, until deep golden brown and crispy. Use a slotted spoon to remove the zucchini and immediately transfer them to a wire rack set over a baking sheet. Sprinkle lightly with salt while hot.
- Allow the oil temperature to return to 350°F (175°C) before starting the next batch.
- Phase 6: Serve. Serve immediately while piping hot alongside the chilled Zesty Aioli.