Zucchini Fritters

4 Zucchini (about 1 1/2 pounds total)

Salt (i omit)

2 Large Eggs

Pepper

1/2 Cup Flour

* I remove the skin of the zucchini with a potato peeler

Using large holes on a box type 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.

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. Mix.

In a large nonstick skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat. Drop the batter by rounded tablespoons into the pan and gently flatten with the back of the spoon, cook, turning once until fritters are browned, about 1.5 to 2 minutes per side.

Optional Red Pepper Sauce:

In a food processor:

Puree a 12 oz jar of red peppers with 1 garlic clove (smashed and peeled), 1 tbsp of olive oil & hot pepper sauce to taste.

Serve with warm fritters.