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.