Bake the potato in the microwave or conventional oven until tender. When cool enough to handle, peel, and coarsely grate into a large bowl - you should end up with about 1 cup of grated potato.
Add the remaining ingredients in the bowl except the safflower oil. Mix thoroughly.
Scoop out 1/4 cup of the zucchini batter and plop it onto a prep board area. Form into a patty. Repeat with the remaining batter. You should end up with 10 fritters.
(At this point, the fritters can be wrapped in plastic and refrigerated for up to 2 days before cooking off.)
Heat up enough safflower oil (or other high heat oil) in a frying pan to sauté the fritters. You need more than just a slick of oil. When the oil is hot, add the fritters in batches, allowing enough room between the fritters to flip them.
Cook for 4 minutes, or browned and slightly crisped on the edges, and flip. These fritters are super-soft and fragile, so be sure to use a thin spatula and carefully shimmy it under each fritter and flip as you would a pancake. If you flip them too soon, they'll tend to fall apart. They need to be a little crispy to hold well. If you do that, you'll be able to flip them with no issue. Cook for another 3 - 4 minutes on the second side, or until slightly crispy.
Serve warm with a salad.
For an appetizer, just use a couple of tablespoons of batter, and cook for just a couple of minutes per side.