Zucchini Fritters with Caper Butter


If you were looking for a good veg starter or side, I think these fritters might be the answer.

We made a Salt Baked Fish earlier this summer and devoured it in no time at all.  The fish was delicious, but the caper vinaigrette on the escarole salad really stole my heart, and afterwards I couldn't kick the idea of caper butter.  Caper butter that really wanted to  be smeared on some sort of vegetable fritter.  I just pictured the crispiness of the fritter, the saltiness of the capers and creamy butter making for a really delicious combination. 

Ingredients are always being repurposed in our kitchen.  With an influx of soup ingredients (the food theme over at the Free People blog this month) we've been rolling them into other dishes as much as possible.  We had plenty of zucchini left over from the Curried Zucchini Soup so we thought it was time to whip up some fritters, finally. Sometimes flavor combinations make a lot more sense on paper than in real life, but the crispy salt smoothness came through with these guys.  

You'll likely have some left over caper butter once the fritters are devoured to repurpose as you please, which is a good thing in my book.


Zucchini Fritters with Caper Butter
 makes 6 fritters

2 medium zucchini
1 egg, lightly beaten
1/2 cup pinko breadcrumbs
1/2 tsp basking powder
1/2 tbs red chili flake
1 tsp garlic powder
2 tsp sea salt
Black pepper to taste
1 tbs olive oil for frying
Caper Butter4 tbs unsalted butter, softened
1 tbs capers, thoroughly chopped
1 tsp caper brine

Using a box grater on the widest setting, shred zucchini. Toss with salt and let stand in a colander for 15 minutes. Press zucchini thoroughly to remove excess liquid. Transfer zucchini to a large bowl lined with s kitchen towel. Continue pressing until as dry as possible, changing towels when necessary. Combine zucchini with egg, baking powder, garlic powder, red chili flake, salt and pepper. Add panko bread crumbs and mix to combine, set aside. Mixture can be made ahead of time if omitting bread crumbs.

To prepare caper butter, combine softened butter, capers, and brine. Scoop butter mixture into a small dish and set aside.

Heat olive oil in a large skillet over medium heat. Working in small batches, mold fritters by hand into small patties and lay gently in hot oil. Cook without disturbing, 2-3 minutes. Carefully flip fritter and press with spatula. Cook additional 2-3 minutes. Rest finished fritters on a paper towel lined plate to drain excess oil. Serve with caper butter.

download printable recipe here