Zucchini Fritters with Herb Mozzarella Salad

Serves 4


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)


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 cup fuls 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.