Adapted from Traditional Home magazine.
Crispy handheld treats that can be served as an appetizer or snack.
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.