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Zucchini Fritters with Herb-and-Mozzarella Salad

Photo: Hector Sanchez; Styling: Buffey Hargett
Hands-on time 25 mins
Total time 25 mins
Yield Makes 4 servings
Squeezing the zucchini in paper towels helps remove excess water for a crisp, latke-like crust.

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)

How to Make It

  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.