Zucchini Fritters With Roasted Red Pepper Dip

This makes a great appetizer or side dish. Recipe is from Rachael Ray.

• Ready In: 37 mins
• Serves: 4

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
• 1 (12 ounce) jar  roasted red peppers, drained
• 1  garlic clove, smashed and peeled
•  hot pepper sauce

Directions

1. Preheat oven to 300 degrees.
2. Place a cooling rack on a baking sheet and set aside.
3. Using the large holes on a box grater, grate the zucchini into a large colander.
4. Toss with 1/2 t salt and let stand for 10 minutes.
5. Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture.
6. In large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
7. Using a whisk, stir in the zucchini, then the flour.
8. In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
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. 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. 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. Serve the dip with the warm fritters.