Beer Battered Zucchini Fries with Saffron Aioli

To make the saffron aioli finely mince 2 cloves of garlic and add to a mortar, also pinch in 1/2 teaspoon of saffron threads, using a pestle pound down on the garlic and saffron until you form a paste, then add 1 organic egg yolk, 1 teaspoon of fresh lemon juice and season with sea salt and freshly cracked black pepper, start mixing everything together in a circular motion while slowly pouring in 1/2 cup of extra virgin olive oil, remember to constantly mix while you are adding the olive oil, once you have added all the oil and you have achieved a mayonnaise like texture, cover with seran wrap and add to the fridge

To make the beer batter add 1/2 cup of all-purpose flour into a large bowl, along with 1/2 teaspoon of baking powder, 3/4 teaspoon of fine sea salt and about 1/8 teaspoon of freshly cracked black pepper, mix the dry ingredients together, then pour in 1/2 cup of your favorite beer and mix it all together until you reach a creamy batter

Grab 1 large zucchini and cut off about 1/2 inch from each end, then cut the zucchini in half lengthwise, stand up each zucchini piece and cut into 4 evenly sized strips, they should be about 4 inches long by 1/2 inch thick, cut each strip into 4 evenly sized sticks, add the zucchini sticks to a bowl with a 1/4 cup of all-purpose flour and mix together to coat the zucchini

Heat a small fry pan with a medium-high heat and add a 1/2 cup of sunflower oil, while the oil is heating add about 5 zucchini sticks to the batter and coat them well, you want to cook these fries in batches to not over-crowd the pan, after heating the oil for 3 minutes start adding the coated zucchini sticks to the hot oil and cook for 45-60 seconds per side, transfer to a plate with paper towels as you finish each batch, continue to do this until all the zucchini fries are done

To serve the dish add the saffron aioli to a plate and decorate the zucchini fries around it, enjoy!