Zucchini Fritters With Roasted Red Pepper Dip

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   1. Pre heat oven to 300 F. Place a cooling rack on a baking sheet & set aside. Using the large holes on a box grater, grate the zucchini into a large colander. Toss with 1/2 teaspoon salt & let standfor 10 minutes. Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture.

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   2. In a large bowl, whisk the eggs with 1/2 teaspoon salt & 1/2 teaspoon pepper until light & frothy. Using a whisk, stir in the zucchini, then the flour.

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   3. In a large non stick skillet, heat 2 tablespoons oil over medium-high heat. Working in 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with spoon & cook turning once, until the fritters are browned 1 1/2 to 2 minutes per side. Transfer to the prepared baking sheetand keep warm in oven while cooking remainder. Add olive oil as needed.

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   4. Using a food processor, puree the red peppers with the garlic, the ramining 1 tbsp. olive oil, 1/2 teaspoon salt & hot peppersauce to taste. erve the dip with the warm fritters.

* Per serving · 4 servings · Values may vary.

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