4 zucchini (about 1 1/2 lbs total)
2 large eggs
1/2 cup flour
3 Tbls olive oil, plus more as needed
12 oz jar roasted red peppers, drained
1 clove garlic, smashed & peeled
hot pepper sauce
1. Heat 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 tsp 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 tsp salt and 1/2 tsp pepper until light and frothy. Using a whisk, stir in the zucchini, then the flour.
3. In a large nonstick skillet, heat 2 Tbls olive oil over med-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 tsp salt and hot pepper saue to taste. Serve the dip with the warm fritters.