ZUCCHINI CONTAINS A SUBSTANTIAL AMOUNT OF WATER. SPRINKLING THE SHREDDED ZUCCHINI WITH SALT BEFORE COMBINING IT WITH THE OTHER INGREDIENTS ENCOURAGES IT TO RELEASE EXCESS MOISTURE, PREVENTING THE BATTER FROM GETTING TOO WATERY.
PREP 35 minutes
COOK 8 minutes
1. Line a 15×10-inch baking pan with several layers of paper towels. Spread zucchini on paper towels; sprinkle with salt. Top with another layer of paper towels. Let stand 15 minutes, pressing occasionally to release moisture. Meanwhile, remove 1 tsp. zest and squeeze 2 tsp. juice from lemon.
2. For caper mayonnaise, in a bowl stir together mayonnaise, the lemon juice, capers, lemon thyme, and black pepper.
3. Transfer zucchini to a large bowl. Peel and finely shred the potatoes;* add to the zucchini. Add the lemon peel, flour, baking powder, and cayenne pepper; toss to combine. Stir in egg until combined.
4. In a large nonstick skillet heat 2 tsp. of the olive oil over medium-high heat. Working in batches, drop batter by slightly rounded tablespoons into the hot skillet. Use a spatula to flatten into patties. Cook 4 to 5 minutes per side or until golden brown (reduce heat to medium if browning too quickly). Keep fritters warm in a 200°F oven while cooking remaining fritters, adding more oil as needed. Serve fritters with caper mayonnaise. MAKES 5 SERVINGS.
*Tip Don’t shred the potatoes ahead of time or they will darken.
PER SERVING 243 cal., 18 g fat (3 g sat. fat), 43 mg chol., 443 mg sodium, 18 g carb., 1 g fiber, 4 g pro.