Zucchini Fritters With Roasted Red Pepper Dip Recipes

ZUCCHINI FRITTERS

Steps:

• Shred zucchini using the large holes on a cheese grater.
• Transfer shredded zucchini to a large kitchen towel or thick paper towels; close the towel around the zucchini and squeeze out as much liquid as possible.
• Place zucchini in a large mixing bowl.
• Add breadcrumbs, garlic, cheese, basil, oregano, salt, pepper and eggs; stir with a fork until thoroughly combined.
• If the mixture looks a little wet and won't hold together, add a bit more breadcrumbs.
• Heat vegetable oil in a large and deep skillet set over medium heat. Oil should cover the bottom of the skillet and should be about ¼ inch deep.
• Once oil is hot, drop a glob of zucchini batter into the skillet; flatten it on top with the smooth side of a spoon.
• Cook for 2 to 3 minutes or until golden brown.
• Flip the cakes over and continue to cook for 2 to 3 more minutes, or until browned.
• Remove cakes from skillet and transfer to a paper towel lined plate.
• In the meantime, combine sour cream and herbs in a small bowl; mix until incorporated. Taste and adjust.
• Serve warm zucchini cakes with the sour cream dipping sauce.

CREAM CHEESE DIP WITH ROASTED PEPPERS

Steps:

• Roast the peppers for 30 minutes in a preheated oven at 360 degrees
• Peel and clean the roasted peppers from seeds
• Use a blender to combine roasted peppers, garlic, lemon juice, and chopped parsley
• Taste for salt, if preferred, add one tbsp of olive oil
• Mix with cream cheese until well incorporated
• Serve as a dip for nachos, fresh vegetables, or with cooked pasta

ZUCCHINI FRITTERS WITH ROASTED RED PEPPER DIP

Steps:

• 1. Pre heat oven to 300 F. Place a cooling rack on a baking sheet & set aside. Using the large holes on a box grater, grate the zucchini into a large colander. Toss with 1/2 teaspoon salt & let standfor 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 & 1/2 teaspoon pepper until light & frothy. Using a whisk, stir in the zucchini, then the flour. 3. In a large non stick skillet, heat 2 tablespoons oil over medium-high heat. Working in 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with spoon & cook turning once, until the fritters are browned 1 1/2 to 2 minutes per side. Transfer to the prepared baking sheetand keep warm in oven while cooking remainder. Add olive oil as needed. 4. Using a food processor, puree the red peppers with the garlic, the ramining 1 tbsp. olive oil, 1/2 teaspoon salt & hot peppersauce to taste. erve the dip with the warm fritters.