Zucchini Fritters With Roasted Red Pepper Dip

1. 1

   Preheat oven to 300 degrees.

2. 2

   Place a cooling rack on a baking sheet and set aside.

3. 3

   Using the large holes on a box grater, grate the zucchini into a large colander.

4. 4

   Toss with 1/2 t salt and let stand for 10 minutes.

5. 5

   Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture.

6. 6

   In large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.

7. 7

   Using a whisk, stir in the zucchini, then the flour.

8. 8

   In a large nonstick skillet, heat 2 T olive oil over medium-high heat.

9. 9

   Working on 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2-2 minutes per side.

10. 10

    Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed.

11. 11

    Using a food processor, puree the red peppers with the garlic, the remaining 1 T olive oil, 1/2 t salt and hot pepper sauce to taste.

12. 12

    Serve the dip with the warm fritters.

* Per serving · 4 servings · Values may vary.

No additional tips available.