Zucchini Fritters with Lemon Caper Aioli

Line a 15 x 10 x 1-inch baking pan with several layers of paper towels. Spread Zucchini (1 3/4 cups) on paper towels and sprinkle with Salt (1/2 tsp) . Top with another layer of paper towels and let stand for 15 minutes, pressing occasionally to release the excess moisture.

Meanwhile, for the lemon caper aioli, in a small bowl stir together the Mayonnaise (1/3 cup) , 2 tablespoons Lemon (1) juice, Capers (1 Tbsp) , Fresh Thyme (1 tsp) and Ground Black Pepper (1/8 tsp) . Mix well and set aside.

Transfer zucchini to a large bowl. Add the Russet Potatoes (8 oz) to the zucchini along with 1 teaspoon lemon zest, All-Purpose Flour (1/2 cup) , Baking Powder (1/2 tsp) , and Cayenne Pepper (1/8 tsp) , and toss to mix well.

Add Eggland's Best Classic Egg (1) and stir until combined.

In a large nonstick skillet heat Olive Oil (2 Tbsp) 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.