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RECIPE
13 INGREDIENTS 7 STEPS 40min

Zucchini Fritters with Lemon Caper Aioli

5.0
2 Ratings
Crispy handheld treats that can be served as an appetizer or snack.
Zucchini Fritters with Lemon Caper Aioli Recipe | SideChef
Crispy handheld treats that can be served as an appetizer or snack.
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
40min
Total Time
$0.37
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 3/4 cups
Zucchini , unpeeled, shredded
1/2 tsp
1
Lemon , zested, juiced
1 tsp of zest, 2 tsp of juice
1 Tbsp
Capers , drained, roughly chopped
1/3 cup
Mayonnaise
1 tsp
or Lemon Thyme
1/8 tsp
Ground Black Pepper , freshly ground
1 1/2 cups
1/2 cup
or Gluten-Free Flour
1/2 tsp
Baking Powder
1/8 tsp
Cayenne Pepper
(optional)
1
Egg , lightly beaten
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
101
FAT
7.3 g
PROTEIN
1.2 g
CARBS
8.0 g

Author's Notes

Yields 16 to 18 fritters.

Do not shred potatoes ahead of time or they will darken.

For Gluten-Free: Replace the all-purpose flour with gluten-free flour.

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 (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.
Step 2
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.
Step 3
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) , and Cayenne Pepper (1/8 tsp) , and toss to mix well.
Step 4
Add Egg (1) and stir until combined.
Step 5
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.
Step 6
Repeat with remaining batter, adding more oil as needed.
Step 7
Serve fritters immediately with the lemon caper aioli.

Rate & Review

5.0
2 Ratings
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Nutrition Per Serving
Calories
101
% Daily Value*
Fat
7.3 g
9%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
2.4 mg
1%
Carbohydrates
8.0 g
3%
Fiber
0.6 g
2%
Sugars
0.6 g
--
Protein
1.2 g
2%
Sodium
173.2 mg
8%
Vitamin D
--
--
Calcium
12.2 mg
1%
Iron
0.5 mg
3%
Potassium
134.8 mg
3%
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