Zucchini Fritters with Herb-and-Mozzarella Salad

By LRay

Caroline Wright, Southern Living

AUGUST 2013, page 124.

Ingredients

• 1/2 cup finely crumbled cornbread
• 1/4 cup all-purpose flour
• 2 teaspoons loosely packed lemon zest
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten
• 3 medium zucchini (about 1 1/2 lb.), coarsely shredded
• 1/2 cup peanut oil
• 1 tablespoon olive oil
• 1 tablespoon drained capers
• 1 tablespoon fresh lemon juice
• 1 (8-oz.) tub fresh small mozzarella cheese balls, drained
• 1/2 cup coarsely chopped assorted fresh herbs (such as parsley, basil, and mint)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Stir together first 7 ingredients in a medium bowl. Place one-third of zucchini on two layers of paper towels, and squeeze out excess liquid. Repeat with remaining zucchini, discarding paper towels after each use.

2. Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.

3. Drop 4 to 5 firmly packed 1/4 cupfuls zucchini mixture into hot oil; press lightly to flatten. Cook 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Repeat with remaining zucchini mixture.

4. Stir together olive oil and next 2 ingredients; toss with mozzarella and herbs. Top fritters with herb salad before serving.