Thai Curried Zucchini Fritters with a Spicy Peanut Sauce

Thai Curried Zucchini Fritters
Serves 4, adapted from Closet Cooking

2 lb zucchini, grated and squeezed to drain out as much liquid as possible
1/2-1 cup flour
1 egg
2 tbsp red curry paste
1 scallion, chopped
1 handful cilantro, chopped
1 birds eye chili, chopped
1 tbs fish sauce or soy sauce
1 tbsp lime juice

1. Mix the zucchini, flour, egg, curry paste, green onion, cilantro, chili, fish/soy sauce, and lime juice in a bowl.  Add enough flour so that the mix is about the consistency of pancake batter.

2. Spray a non-stick pan with cooking spray over medium heat.  Using a 1/4 cup, pour the batter into the pan.  Cook until golden brown on both sides, about 3-4 minutes per side.  Serve with spicy peanut sauce and with a salad made of CSA romaine lettuce, diced mango and diced red, yellow, and orange bell peppers.

Thai Spicy Peanut Sauce
Makes enough for about 8 servings of fritters and salad, adapted from Closet Cooking

1 tbsp peanut oil
1 tbsp thai red curry paste
1/4 cup light coconut milk
1/4 cup veggie broth
3 tbsp fish sauce or 2 tbsp soy sauce
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp sriracha
2 tbsp peanut butter

Heat the oil in a pan.  Add the curry paste and saute until fragrant.  Add everything else and simmer until thickened.

Bron: http://www.joanne-eatswellwithothers.com/2011/07/thai-curried-zucchini-fritters-with.html