I love being able to use herbs from my garden.  We had a really mild winter this year, and my herbs on my back deck are doing great!  I have parsley, rosemary, chives and Greek thyme.  I used that Greek thyme in these fritters and the taste is oh so good!!  You can use dried thyme also and they will still be delicious!!

I had a medium zucchini and a few potatoes, so I thought I would make these fritters and share the recipe with you.

Ingredients:

1 medium zucchini grated

1 large russet potato grated

1/2 teaspoon kosher salt

zest and juice of one lemon (2 teaspoons lemon juice)

1/3 cup mayonnaise (74 grams)

1 tablespoon capers, drained

1/2 teaspoon dry thyme or 1 teaspoon fresh thyme

1/8 teaspoon black pepper

1/2 cup all-purpose flour (70 grams)

1/2 teaspoon baking powder

1/8 teaspoon cayenne pepper

1 large egg

Olive oil for cooking fritters

Instructions:

Grate zucchini and place on paper towels to drain.  Sprinkle with salt (this is going to help draw the moisture from the zucchini).  Place more paper towels on top of zucchini. Allow zucchini to sit at least 15 minutes.

Zest and juice 1 lemon.  Set aside.

To make the caper mayonnaise, put mayonnaise, lemon juice, thyme, capers and black pepper in a bowl and stir until combined.  Refrigerate until ready to use.

Peel and grate the large russet potato and put into a large bowl.  Add the zucchini, lemon peel, flour, baking powder, cayenne pepper and beaten egg.  Stir until combined.

Heat oil in a large skillet.  Add large tablespoons of batter to skillet and cook for 4 minutes on each side using medium heat.  This recipe makes 14 fritters.

Cook until golden brown on each side.  Transfer to a heatproof plate and put in the oven at 200°F to keep warm while the other fritters are cooking.

Place fritters on a plate and top with the caper mayonnaise.  These fritters make a nice side dish or served alone (they make great hors d’oeuvres too!).

I hope you make these delicious fritters, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos.  Enjoy!!

This recipe was inspired by Better Homes and Gardens.