Zucchini Fritters with Roasted Red Pepper Dip

Zucchini Fritters with Roasted Red Pepper Dip
Zucchini Fritters with Roasted Red Pepper Dip

PREP TIME

25

minutes

TOTAL TIME

37

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

37

minutes

SERVINGS

4

servings

Ingredients

  • 4 zucchini (about 1 1/2 pounds total)

  • Salt

  • 2 large eggs

  • Pepper

  • 1/2 cup flour

  • 3 Tablespoons extra-virgin olive oil; plus more as needed

  • One (12 ounce) jar roasted red peppers, drained

  • 1 clove garlic, smashed and peeled

  • Hot pepper sauce

Directions

Preheat the oven to 300 degrees. Place a cooling rack on a baking sheet and set aside. Using the large holes on a box grater, grate the zucchini into a large colander. Toss with 1/2 teaspoon salt and let stand for 10 minutes. Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture. In a large bowl, whisk the eggs with 1/2 teaspoon salt and 1/2 teaspoon pepper until light and frothy. Using a whisk, stir in the zucchini, then the flour. In a large nonstick skillet, heat 2 Tablespoons olive oil over medium-high heat. Working in 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 to 2 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; and more olive oil to the skillet as needed. Using a food processor, puree the red peppers with the garlic, the remaining 1 Tablespoon olive oil, 1/2 teaspoon salt and hot pepper sauce to taste. Serve the dip with the warm fritters.

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