Michel CHAPOUTIER

La recette de Marius

Fried zucchini with garlic mayonnaise (Aioli)

Fried zucchini with garlic mayonnaise (Aioli)

Preparation time:15mn
Cooking time:10mn

Serves 6

2 zucchini
100g wheat or rice flour
1 egg
10cl of water ice, 5 ice cubes
50cl of neutral oil
Salt and pepper
Garlic mayonnaise (aioli):
3 garlic cloves
1cc mustard
1 egg yolk
1 pinch of saffron, 15cl olive oil
few drops of white vinegar, salt and pepper


Wash zucchini, remove ends. Cut into slices less than 5mm.

Make fry mixture by beating egg, flour and water. Salt lightly. Refrigerate.

Prepare the aioli: Peel garlic cloves, crush with a pestle. In a mortar, mix and grind garlic, mustard and egg yolk. While beating with the pestle, gradually add oil until making a mayonnaise. Add salt, pepper and saffron. Add few drops of vinegar. Keep refrigerated.

Heat the cooking oil. Pour ice cubes into the fry mixture. When the oil reaches 180° c (dough floats as soon as sunk in but remains pale), soak zucchini slices in mixture and fry until golden. Drain on absorbent paper.

Serve warm or cold with aioli and a glass of Marius rosé.


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