Zucchini Fritters With Herb-And-Mozzarella Salad

• 1/2 cup finely crumbled cornbread
• 1/4 cup all-purpose flour
• 2 teaspoons loosely packed lemon zest
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1 large egg, lightly beaten
• 3 medium zucchini (about 1 1/2 lb.), coarsely shredded
• 1/2 cup peanut oil
• 1 tablespoon olive oil
• 1 tablespoon drained capers
• 1 tablespoon fresh lemon juice
• 1 (8-oz.) tub fresh small mozzarella cheese balls, drained
• 1/2 cup coarsely chopped assorted fresh herbs (such as parsley, basil, and mint)

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

cornbread, allpurpose, lemon zest, kosher salt, baking powder, black pepper, egg, zucchini, peanut oil, olive oil, capers, lemon juice, mozzarella cheese, herbs

Taken from www.myrecipes.com/recipe/zucchini-fritters (may not work)