Prep 25 mins
Cook 12 mins
This makes a great appetizer or side dish. Recipe is from Rachael Ray.
- 4 zucchini (about 1 1/2 pounds total)
- 2 large eggs
- 1⁄2 cup flour
- 3 tablespoons extra virgin olive oil, plus more as needed
- 1 (12 ounce) jar roasted red peppers, drained
- 1 garlic clove, smashed and peeled
- hot pepper sauce
- Preheat 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 t 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 large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
- Using a whisk, stir in the zucchini, then the flour.
- In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
- 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.
- 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.
- 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.
- Serve the dip with the warm fritters.
I made these with a friend last summer and they turned out amazingly well. We served them with pre-made Roasted Red Pepper Spread from Trader Joes.