As I have mentioned before, this is the first summer we have had a "real" yard to grow vegetables. Our zucchini crop is out of control, so we tried this recipe I adapted from a Rachael Ray recipe to help use our bumper crop of zukes.
This recipe for zucchini fritters is fantastic because it uses zucchinis in a fun way, and the dipping sauce is vegetables too! Most kids love anything they can dip, so it is another easy way to find creative ways to add some vegetables to their diet.
3-4 large zucchini
1/2 t salt
4 egg whites
1/2 c flour
1/2 t pepper
olive oil or nonstick spray for sauteing
12 oz jar roasted red peppers, drained
1 clove of garlic
1 T olive oil
Grate zucchini in food processor or grater. Place in colander, mix with salt and let sit. After about 20 minutes or more (depending on how much time you have) press with a clean towel to remove all the water. Wisk the egg whites, add the zucchini, then the flour, and pepper. In a large nonstick pan, heat about 1 T olive oil (or use non-stick spray) over medium-high heat. Drop the fritter batter by rounded tablespoons, into the the heated pan and flatten. Cook for about 2-3 minutes and flip and cook again. Once each batch is done, you can keep them warm in an oven at 250 degrees. Rinse the food processor and puree the red peppers with the garlic and 1 tablespoon olive oil. Serve the dip with the warm fritters.