Confession: this roasted red pepper dipping sauce that goes with these zucchini fritters wasn’t originally made to go with these zucchini fritters. I made it to go with these Brown Sugar Chicken Wings (so good!!) from Damn Delicious that I made for our neighborhoods block party a couple of weeks ago, but then silly/spacey me forgot to serve the dip with a spoon so people took the chicken wings without any of the delicious red pepper dip.
It’s a good thing those chicken wings were mighty tasty on their own (p.s. MAKE THEM!) and also a great thing because it left me with an entire bowl of roasted red pepper sauce to eat. The sauce is so good that I *could* have eaten with a spoon but I know better than that. Enter: zucchini fritters. It IS Zucchini Week here at g&c, after all!
I’ve been wanting to make zucchini fritters all summer long and now that I have a veggie crisper full of summer squash, my dreams have come true. For some reason I felt a little intimidated by the thought of making fritters, but after I did some ‘research’ looking around at different recipes, I knew they would be pretty simple. After finding the right ratio of dry ingredients (flour) to wet (zucchini and egg), they did end up being super easy. You just combine the ingredients, throw ’em in a skillet, and voila! You’ve got yourself some fritters.
They fritters ended up light and crispy and the roasted red pepper was packed with flavor and ended up being a perfect pairing with the fritters. This is such a great way to use up our featured veggie of the week for a quick and healthy dinner!