Beer battered zucchini with spicy garlic mayo alioli

Cut the zucchinis into diagonal slices 1 cm thick, keeping every slice the same thickness so they cook evenly.

Lay the slices in a single layer on a wire rack over paper towels, salt both sides and leave 10 minutes to draw out the water.

Whisk the flour, baking powder and sea salt together in a large bowl.

Crack in the egg, add the beer and whisk to a creamy batter.

Heat a large fry pan on medium with the sunflower oil.

Move the salted zucchini onto paper towels in a single layer and pat completely dry.

Add the slices to the batter and turn them so each is evenly coated.

Shake off the excess batter and fry the slices in the hot oil in a single layer, in batches, 2 to 3 minutes per side until golden all around.

Drain each batch on paper towels and fry the rest the same way.

For the alioli, put the mayonnaise in a bowl and grate in the garlic.

Add the hot smoked paprika, the lemon juice and the olive oil, season with a little sea salt and black pepper and whisk to a creamy sauce.

Transfer the alioli to a serving dish and arrange the beer battered zucchini around it.