With the official summer season fast approaching, we will soon be wondering how to use up the inevitable abundance of zucchini. There are so many great recipes out there. This one is quick and easy. Perfect handheld snack for your little ones. And with one easy swap, they can be gluten-free.
The first step is to get the zucchini shredded. You’ll set it up on paper towels so that the excess moisture can be removed.
While that’s happening, let’s prepare the aioli. You’ll need some lemon zest for the fritters, so take care of that before cutting the lemon. Set the zest aside for later. The lemon caper aioli is super tasty …the perfect complement to the fritters. And the longer it hangs out in the fridge, the more flavorful it becomes.
When you’re ready to make the fritters, be sure to have all the ingredients in place before you shred the potato. It’s amazing how quickly it will brown once it’s shredded. It’s up to you whether or not you peel the potato. If you choose not to, just be sure to scrub the skin clean.
Once all ingredients are added and mixed well, you’re ready to fry up your fritters. It’s that easy! Be sure to have the heat set on medium …not too high. The fritters will need time to cook through before becoming too brown on either side.
And remember, this is where you can substitute to make this snack gluten-free. Simply eliminate the all-purpose flour and replace it with the same amount of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
These guys are best served immediately while still warm with an awesome crispy exterior. Serve as an appetizer or snack. The perfect size for your little ones to hold in their hand as they willingly eat their veggies.
zucchini fritters with lemon caper aioli
Adapted from Traditional Home magazine.
Crispy handheld treats that can be served as an appetizer or snack.
- 8 ounces unpeeled zucchini, coarsely shredded
- 1/2 teaspoon salt
- 1/3 cup mayonnaise
- 1 teaspoon finely shredded lemon peel (set aside)
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon capers, drained and coarsely chopped
- 1 teaspoon snipped fresh thyme (or lemon thyme)
- 1/8 teaspoon freshly ground black pepper
- 8 ounces russet potato
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon baking powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 egg, lightly beaten
- 2 tablespoons olive oil
Line a 15 x 10 x 1-inch baking pan with several layers of paper towels. Spread zucchini on paper towels; sprinkle with salt. Top with another layer of paper towels. Let stand for 15 minutes, pressing occasionally to release the excess moisture.
Remove the skin of one lemon with a zester. Set the lemon zest aside. A portion will be added to the fritter mix. The rest can be saved for another use.
Meanwhile, for the lemon caper aioli, in a small bowl stir together the mayonnaise, lemon juice, capers, thyme, and black pepper. Mix well and set aside.
Transfer zucchini to a large bowl. Peel (if desired) and finely shred the potato. Add the shredded potato to the zucchini along with the lemon zest, flour, baking powder, and optional cayenne pepper; toss to mix well. Add egg; stir until combined.
In a large nonstick skillet heat 2 teaspoons olive oil over medium heat. Working in batches, drop batter by slightly rounded tablespoons into hot skillet. Use a spatula to flatten into patties. Cook 4 to 5 minutes per side or until golden brown, decreasing heat, if necessary. (Keep fritters warm in 200°F oven while cooking additional batches). Repeat with remaining batter, adding more oil as needed.
Serve fritters immediately with the lemon caper aioli. Makes 5 to 6 servings (3 fritters per serving).
Tip: Do not shred potatoes ahead of time or they will darken.
For Gluten-Free: Replace the all-purpose flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour.