Squeezing the zucchini in paper towels helps remove excess water for a crisp, latke-like crust.
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
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.
Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.
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.
Stir together olive oil and next 2 ingredients; toss with mozzarella and herbs. Top fritters with herb salad before serving.
I loved this recipe. Such a unique presentation and the mozarella "salad" went really well with the crispy fritters. A great side for summer squash too as I mixed both yellow squash, patty pan, and zucchini together. Yum!