Served with olive aioli
- 2-3 cups canola oil for deep frying
- ½ cup roughly chopped Kalamata olives
- 1 cup mayonnaise
- 1 small garlic cloves, chopped
- 1 tablespoon freshly squeezed lemon juice
- 2 medium zucchini
- ½ cup cornstarch
- 1 cup all-purpose flour
- ½ cup cold beer
- ½ cup carbonated water
- Kosher salt and pepper
Heat a large deep pot over medium high heat with 4 inches of oil until it reaches 375 degrees on a thermometer.
While oil heats, add the olives, mayonnaise, garlic and lemon juice into a blender or food processor and puree until smooth.
Cut the zucchini into sticks that measure 3 inches long and ¾ inch wide and remove the seeds.In a large mixing bowl, whisk the flour with the cold beer, add carbonated water or seltzer, salt and pepper and whisk until smooth.
In a separate shallow dish, add the cornstarch. Toss zucchini sticks in the cornstarch and transfer to a colander, shaking off the excess cornstarch. Working in batches, dip the zucchini sticks in wet batter, letting the excess drip off. Fry until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with olive aioli.