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Zucchini Potato Fritters with Caper Mayonnaise


Caper mayonnaise

1/3 cup mayonnaise

1 tsp. lemon rind

2 tsp. lemon juice

1 T. drained capers, chopped

1/2 tsp. dried thyme

1/8 tsp. black pepper

Fritter batter

8 oz. coarsely shredded zucchini

8 oz. russet potatoes, shredded

1/2 cup flour

1/2 tsp. baking powder

1 egg, lightly beaten

2 T. olive oil


Combine ingredients for caper mayonnaise in a small bowl and set aside.

Spread a paper towel on a baking sheet. Cover with the shredded zucchini.

Now spread another paper towel over the zucchini and allow the paper to soak up the moisture from the zucchini for 15 minutes.

Put the drained zucchini in a bowl and add the shredded potato, the flour, the baking powder and the beaten egg. Combine together.

Heat a nonstick frying pan with the olive oil.

Using a large spoon, drop the potato/zucchini batter into the hot frying pan to form the fritters.

Fry until golden on one side and then turn and brown the other side … about 4-5 minutes per side. Repeat with remaining batter.

Serve the fritters with the caper mayonnaise.

Yield: 15 small fritters.

PRESS PHOTO BY MICHAEL HIRSCH Zucchini and Potato Fritters