Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

Roasted Vegetables
prep: 20 minutes
cook: 15 minutes
serves: 6

you’ll need…
¼ cup olive oil
3 cloves garlic, finely minced or pushed through a garlic press
2 tsp. salt
1 tsp. black pepper
2 Tbsp. dried rosemary, thyme or sage (or any combination)
6 oz. onion, cut into 2-inch wedges
6 oz. broccoli florets, about 2-inches each
6 oz. red bell pepper, cut into 2-inch pieces
6 oz. mushrooms
6 oz. yellow squash, cut into 2-inch pieces
6 oz. zuchnni, cut into 2-inch pieces

let’s get to it…
Move one oven rack to lowest level; move another oven rack to 4 inches below broiler. Preheat the oven to 425°F. Line a large sheet pan with foil and set aside.
Whisk the olive oil, garlic, salt and dried herbs together in a bowl large enough to hold all of the vegetables.
Add the vegetables to the bowl and toss gently to coat evenly; pour vegetables out of bowl and onto foil lined sheet pan.
Roast for 25 to 30 minutes on the lowest oven rack; serve immediately

cooking know how…
• Want a punch of flavor? Drizzle balsamic vinegar over vegetables just before serving.
• If you have fresh herbs on hand, pour the vegetable mixture (coated with the olive oil, salt and dried herbs) on top of whole sprigs of fresh rosemary, sage or thyme.