Zucchini Fritters with Herb-and-Mozzarella Salad

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 teaspoon pepper black
• 1 tablespoon capers drained
• 0.5 cup cornbread crumbled finely
• 1 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 0.5 cup herbs fresh assorted coarsely chopped (such as parsley, basil, and mint)
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lemon zest loosely packed
• 8 oz mozzarella cheese balls fresh drained
• 1 tablespoon olive oil 
• 0.5 cup vegetable oil; peanut oil preferred 
• 1.5 lb zucchini shredded

Equipment

• bowl
• frying pan
• paper towels
• wire rack

Directions

1. Stir together first 7 ingredients in a medium bowl.
2. 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.
3. Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.
4. 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.
5. Drain on a wire rack over paper towels. Repeat with remaining zucchini mixture.
6. Stir together olive oil and next 2 ingredients; toss with mozzarella and herbs. Top fritters with herb salad before serving.