Cut off ½ inch (1.25 cm) from the ends of each zucchini, using a box shredder finely shred the zucchini, transfer the shredded zucchini into a colander with a bowl underneath, season with sea salt, set aside

Add the flour into a large bowl, make a well, crack in the egg and whisk, add in the club soda and mix everything together until there are no lumps, add in the onion finely chopped, the garlic roughly chopped, the parsley and season with sea salt & black pepper, mix together until well mixed

Using a wooden spoon, push down on the shredded zucchini, to remove any of the excess water, then add into the bowl with the batter and mix together

Heat a large fry pan with a medium heat and add in the olive oil (½ cup / 120 ml)

Once the oil is hot but not smoking, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry for 2 minutes per side or until golden fried, then remove from the pan and transfer over a wire rack with paper towels underneath

To make the spicy garlic aioli, add the mayonnaise into a bowl, finely grate in the garlic, add the hot smoked Spanish paprika, lemon juice and olive oil, then season with a kiss of sea salt & black pepper, whisk together until well mixed

Transfer the aioli into a serving plate and decorate the zucchini fritters around the aioli, serve at once, enjoy!