Cut the zucchini into diagonal slices that are 1 cm thick (a little over a 1/4 inch)

Add the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, then season with sea salt on both sides

In the meantime, add the flour into a large bowl, along with the baking powder and a 1/4 tsp (1.5 grams) sea salt, mix the dry ingredients together, then crack in the egg and add in the beer, whisk together until you get a creamy batter

Heat a large fry pan with a medium heat and add in the sunflower oil

While the oil is heating, move back to the slices of zucchini, transfer them over some paper towels, all in a single layer, and pat dry

Add the slices of zucchini into the beer batter, gently mix together so all the slices are coated in the batter

Once the oil is nice and hot in the fry pan, add in the slices of zucchini, shaking off any excess batter and all in a single layer, cook in batches to not overcrowd the pan, fry for 2 to 3 minutes per side or until golden fried all around, as you finish each batch transfer into a dish with paper towels

To make the spicy aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked paprika, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce

Transfer the spicy aioli into a serving dish and decorate the beer battered zucchini around it, serve at once, enjoy!