Friday, August 28, 2009

Zucchini Fritters with Red Pepper Dip

It's about that time of year when people who have gardens (lucky so-and-so's, as I call them) are starting to complain about too much zucchini. If they have to have one more stir fry, one more zucchini muffin, one more zucchini boat, they're going to lose it. Well this is the type of recipe to keep things fun and interesting. Fritters that are actually good for you, and a simple dipping sauce to add an extra zing.

The fritters themselves aren't intensely flavorful; it's more about appreciating the zucchini flavor in a yummy crispy-coated little patty. But the dipping sauce is where the flavor is at, and makes the whole meal come together in a very satisfying way. It's a meal made up almost entirely of vegetables, and yet I don't think anyone will complain.

Zucchini Fritters with Red Pepper Dip
adapted from Everyday with Rachael Ray
serves 2


2 medium-large zucchini
1 large egg
1/4 cup whole wheat flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 large roasted red pepper (from a jar is fine)
hot pepper sauce


1. Grate the zucchini in a food processor with the grater attachment, or on the large holes of a box grater. Place in a colander and toss with a pinch of salt. Let sit over a bowl or in the sink for 10 minutes to drain some of the moisture. Then squeeze with all your might (hands work, or hands + paper towels) to get the excess moisture out.

2. Whisk the egg in a large bowl with a pinch of salt and pepper until light and frothy. Use the whisk to stir in the zucchini, followed by the flour.

3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, drop the fritter batter in heaping tablespoons into the skillet, flattening each one gently with the back of the spoon after you drop it in. Cook for about 2 minutes per side, or until nicely browned and cooked through. Add extra oil if necessary for the later batch(es).

4. In a food processor, puree red pepper with teaspoon of oil, salt, and hot pepper sauce to taste. Serve the dip with the warm fritters.


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