Zucchini Fritters With Roasted Red Pepper Dip Recipes

ZUCCHINI AND ROASTED RED PEPPER BITES

Steps:

• Use mandoline slicer or knife to slice zucchini into 1/4-inch-thick slices. Place slices in small bowl. Add 1 tablespoon of the lemon juice; toss.
• In another small bowl, beat remaining 1 tablespoon lemon juice, the cream cheese, chives and salt with whisk until well blended.
• Arrange zucchini slices on large platter. Top each slice with generous teaspoon cream cheese mixture, a few red pepper slices and some crumbled feta cheese. Serve cold.

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.

ZUCCHINI FRITTERS

Steps:

• Blend the Bisquick, parmesan, salt, pepper.
• Add eggs.
• Mix zucchini into batter.
• Grease hot pan or griddle with butter.
• Pour batter into pan and fry 3 minutes on each side.
• Serve warm, a delicious way of serving zucchini.

ZUCCHINI FRITTERS WITH ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 300 degrees.
• 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 t 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.
• In large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
• Using a whisk, stir in the zucchini, then the flour.
• In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
• Working on 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 1/2-2 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 T olive oil, 1/2 t salt and hot pepper sauce to taste.
• Serve the dip with the warm fritters.