Using a box grater finely shred the zucchini, then add the shredded zucchini into a fine sieve with a bowl underneath, salt the zucchini and let it sit there for a few minutes

Drain the can of white beans into a colander and rinse under water, then shake off any excess water, transfer the beans into a large bowl, and using a potato masher or large fork, mash down on the beans, just for a few seconds to break a couple of them apart

Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the beer and whisk it all together until you get a smooth batter, then add in the mashed beans, chopped shallot, grated garlic, chopped parsley, paprika, and season with salt & pepper, mix together until well mixed

Move back to the zucchini, using the back of a wooden spoon push down on it, this is to help remove the extracted water, then add the shredded zucchini into the batter and mix together until well mixed

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

After a couple of minutes, start adding in spoonfuls of the batter, you want all the fritters in a single layer and evenly spaced out, cook in batches, fry for 3 minutes per side or until golden and crispy, as you finish each batch, transfer the fritters over a wire rack with some paper towels underneath

To make the mayo aioli, add in the chopped garlic into a mortar, along with the saffron, and a pinch of salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil, and season with salt & pepper, whisk together until you get a creamy sauce

Transfer the mayo aioli into a serving dish and decorate the fritters around it, enjoy!