- Stir together first 7 ingredients in a medium bowl.
- Heat peanut oil in a large nonstick skillet over medium heat.
- Stir together zucchini and cornbread mixture.
- Using a 1/4 cup measure, drop 4-5 firmly packed scoops zucchini mixture into hot oil; press lightly to flatten.
- Cook 3-4 minutes on each side or until golden brown.
- Drain oil on paper towels.
- Repeat with remaining zucchini mixture.
- Stir together olive oil, capers and lemon juice; toss with mozzarella and herbs.
- Top fritters with herb mixture before serving.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
450 calories, 32 g fat, 10 g saturated fat, 85 mg cholesterol, 1100 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g sugar, 19 g protein
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