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 (as needed). 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 (as needed). 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 (as needed), and Cayenne Pepper (as needed), and toss to mix well.

Add 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.

Repeat with remaining batter, adding more oil as needed.

Serve fritters immediately with the lemon caper aioli.