Zucchini Fritters with Herb-and-Mozzarella Salad

Name: Zucchini Fritters with Herb-and-Mozzarella Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons black pepper; 1 Tbsp drained capers; 118 milliliters finely crumbled cornbread; 1 large egg, lightly beaten; 59 milliliters all-purpose flour; 118 milliliters coarsely chopped assorted fresh herbs (such as parsley, basil, and mint); 1 teaspoon kosher salt; 1 Tbsp fresh lemon juice; 2 teaspoons loosely packed lemon zest; 227 grams fresh small mozzarella cheese balls, drained; 1 Tbsp olive oil; 118 milliliters peanut oil; 680 grams medium zucchini (about , coarsely shredded

Need a vegetarian main course? Zucchini Fritters with Herb-and-Mozzarella Salad could be an excellent recipe to try. One serving contains 663 calories, 23g of protein, and 56g of fat. This recipe serves 4. If you have lemon zest, herbs, capers, and a few other ingredients on hand, you can make it. To use up the fresh herbs you could follow this main course with the Blueberry Lavender Cream Pie as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Stir together first 7 ingredients in a medium bowl.

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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.

Ingredients you will need

Zucchini

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Paper Towels

Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.

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Peanut Oil

Cornbread

Zucchini

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Frying Pan

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.

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Zucchini

Cooking Oil