Cooking Instructions
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Step 1
Line a 15 x 10 x 1-inch baking pan with several layers of paper towels. Spread
Zucchini (225 g)
on paper towels and sprinkle with
Salt (3 g)
. Top with another layer of paper towels and let stand for 15 minutes, pressing occasionally to release the excess moisture.
Step 2
Meanwhile, for the lemon caper aioli, in a small bowl stir together the
Mayonnaise (75 g)
, 2 tablespoons
Lemon (1)
juice,
Capers (8 g)
,
Fresh Thyme (as needed)
and
Ground Black Pepper (as needed)
. Mix well and set aside.
Step 3
Transfer zucchini to a large bowl. Add the
Russet Potatoes (225 g)
to the zucchini along with 1 teaspoon lemon zest,
All-Purpose Flour (60 g)
,
Baking Powder (2 g)
, and
Cayenne Pepper (as needed)
, and toss to mix well.
Step 4
Add
Egg (1)
and stir until combined.
Step 5
In a large nonstick skillet heat
Olive Oil (30 mL)
over medium heat. Working in batches, drop batter by slightly rounded tablespoons into hot skillet. Use a spatula to flatten into patties. Cook 4 to 5 minutes per side or until golden brown, decreasing heat, if necessary.
Step 6
Repeat with remaining batter, adding more oil as needed.
Step 7
Serve fritters immediately with the lemon caper aioli.
