Zucchini Fritters with Dill Veggie Dip

Grate zucchini on large holes of box grater. Toss zucchini with 1 teaspoon kosher salt and set in mesh colander over bowl to drain for 10 minutes. Squeeze out excess water by pressing zucchini against colander with back of spoon, or by squeezing through cheesecloth.

Transfer zucchini to large mixing bowl. Stir in green onion, garlic and egg. In small bowl, combine flour, baking powder, 1/2 teaspoon salt and black pepper. Mix dry ingredients into zucchini, stirring until well combined.

Heat 2 tablespoons olive oil in cast-iron skillet over medium heat. Add zucchini mixture into skillet about 1/4 cup at a time, flattening each drop into 1/2-inch thick rounds, leaving space between each fritter.

Cook fritters over medium heat until golden, about 3-4 minutes per side. Work in batches, so as to not overcrowd skillet, adding more oil, as needed. Drain fritters on paper towel, then transfer to platter, or to 200° oven to keep warm.

Serve warm with Marzetti® Dill Veggie Dip.