Name: Mini Zucchini Fritters with Lemon-Caper Aioli
Ingredients: 3 eggs; 3/4 cup fine dried Italian-style bread crumbs; 3/4 cup flour; 1/2 cup freshly grated Parmesan cheese; 2 Tbsp. fresh Italian parsley, finely chopped; 3 medium zucchini, coarsely grated (and rung out with a towel to remove all moisture); 1/2 tsp salt; 1/2 tsp black pepper; 4 Tbsp. olive oil, divided; 1 cup good mayonnaise; 4 Tbsp. fresh lemon juice; Zest from one lemon; 2 garlic cloves, minced; A good grind of black pepper; 1 Tbsp. capers, chopped; 2 Tbsp. chopped parsley

Description

Mini Zucchini Fritters with Lemon-Caper Aioli…I bet you can’t eat just one!

Ingredients

Scale

3 eggs
3/4 cup fine dried Italian-style bread crumbs
3/4 cup flour
1/2 cup freshly grated Parmesan cheese
2 Tbsp. fresh Italian parsley, finely chopped
3 medium zucchini, coarsely grated (and rung out with a towel to remove all moisture)
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp. olive oil, divided
1 cup good mayonnaise
4 Tbsp. fresh lemon juice
Zest from one lemon
2 garlic cloves, minced
A good grind of black pepper
1 Tbsp. capers, chopped
2 Tbsp. chopped parsley

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Instructions

In a large bowl, beat eggs thoroughly. Add bread crumbs, flour, cheese, and parsley.
Mix well to form a paste-like batter.
Add zucchini, salt and pepper. Mix again.
Let mixture rest for 10 – 12 minutes.
In a medium skillet, heat 2 Tbsp. olive oil over medium heat.
With a tablespoon, drop batter into the oil.
Sauté for 4 to 6 minutes until cooked through and golden brown, turning once.
Put on a paper towel to drain.
Add more oil to the pan as needed. Continue cooking the batter until finished.
Keep fritters warm in a low oven.
In the meantime, prepare the aioli.
In a small mixing bowl whisk together: mayonnaise, lemon juice, lemon zest, minced garlic, black pepper, chopped capers and chopped parsley. Set aside.
Place fritters on a serving platter and serve with aioli.