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Line a 15x10x1-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 for 15 minutes, pressing occasionally to release liquid.
Meanwhile, for caper mayonnaise, in a small bowl stir together mayonnaise, lemon juice, capers, thyme and black pepper; set aside.
Transfer zucchini to a large bowl. Peel and finely shred the potatoes; add to the zucchini. Add flour, lemon peel, baking powder and cayenne pepper; toss to mix well. Add egg, stirring until combined.
In a large nonstick skillet heat 2 teaspoons 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 for 4 to 5 minutes per side or until golden brown, decreasing heat to medium, if necessary. (Keep fritters warm in 200°F oven while cooking additional batches). Repeat with remaining batter, adding more oil as needed. Serve fritters with caper mayonnaise.