Zucchini fritters with spicy garlic mayo aioli
Spain on a Fork · ♥ 5.2K likes · 252.5K views · 7 min video
Read about zucchini and summer squash in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole zucchinis
Cut about half an inch, or one and a quarter centimetres, off each end of the zucchinis and finely shred them on a box grater.
- sea salt
Transfer the grated zucchini to a colander set over a bowl, season with sea salt and leave a couple of minutes so the salt draws the water out.
- 60 g all-purpose flour
- 1 whole egg
- 90 ml club soda
Make a well in the flour, crack in the egg and whisk, then add the club soda and mix to a batter with no lumps.
- 1 whole onion
- 2 cloves garlic
- 8 g chopped fresh parsley
Add the chopped onion, garlic and parsley and season with sea salt and black pepper.
- sea salt
- freshly cracked black pepper
Press the grated zucchini with a wooden spoon to remove the extracted water, then mix it into the batter. Adjust with more club soda or more flour to a semi-thick creamy batter.
Squeezing out the water and adjusting the batter
- 120 ml extra virgin olive oil
Heat the extra virgin olive oil in a large fry pan over medium heat until hot but not smoking.
Add spoonfuls of batter in a single layer, spaced out, and cook in batches about two minutes per side until golden all around.
Drain each batch on a wire rack over paper towels; hold them warm in an oven at its lowest setting.
- 120 g mayonnaise
- 1 cloves garlic
- 2½ g hot smoked Spanish paprika
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Whisk the mayonnaise with the grated garlic, hot smoked paprika, lemon juice, olive oil, sea salt and black pepper into a creamy sauce.