Zucchini Fritters

I've made this recipe, a couple of times now and really like it. I found it in an issue of Rachael Ray's magazine. Its a quick and easy meal to throw together and really requires few ingredients. I serve mine with marinara sauce instead of the roasted pepper sauce. Even my husband who dislikes squash loves these. They are great served with soup or salad.


Zucchini Fritters with Roasted Red Pepper Sauce

4 zucchini (about 1 1/2 1bs total)

Salt

2 large eggs

Pepper

1/2 cup flour

3 tablespoons extra virgin olive oil, plus more as needed

1 12 oz jar roasted red peppers, drained

1 clove garlic smashed and peeled

Hot Pepper Sauce

1. Preheat the oven to 300°. 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.
2. 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.
3. 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; add more olive oil to the skillet as needed.
4. 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.