Zucchini Fritters with Roasted Red Pepper Dip

By kimmie12

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

Details

Servings 4
Preparation time 25mins
Cooking time 37mins

Preparation

Step 1

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.