Zucchini Fritters with Roasted Red Pepper Dip Eric Tucker   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 25 min Cook Time: 12 min 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 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.

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