Makes 4 servings
- 4 zucchini (about 1 1/2 lbs total)
- Salt & pepper
- 2 large eggs
- 1/2 cup flour
- 3 tbsp extra-virgin olive oil, plus more as needed
- 1 jar (12 oz) roasted red peppers, drained
- 1 clove garlic, smashed and peeled
- Hot pepper sauce
- Preheat the oven to 300°F. 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 tsp salt and let stand for 10 minutes. Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture.
- In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy. Using a whisk, stir in the zucchini, then the flour.
- In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat. Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening 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; add more olive oil to the skillet as needed.
- Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste. Serve the dip with the warm fritters.