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
Capers (1 Tbsp)
Fresh Thyme (1 tsp)
Ground Black Pepper (1/8 tsp)
. Mix well and set aside.
Transfer zucchini to a large bowl. Add the
Russet Potatoes (1 1/2 cups)
to the zucchini along with 1 teaspoon lemon zest,
All-Purpose Flour (1/2 cup)
Baking Powder (1/2 tsp)
Cayenne Pepper (1/8 tsp)
, and toss to mix well.
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.
Repeat with remaining batter, adding more oil as needed.
Serve fritters immediately with the lemon caper aioli.