Zucchini Fritters

Zucchini Fritters
4 zucchini (about 1 1/2 lbs)
salt
2 eggs
pepper
 1/2 c flour
olive oil

-Grate the zucchini into a large colander.
-Toss with 1/2 t salt, and let stand for 10 minutes.
-Place the colander in the sink and press the zuccini firmly with paper towels to remove excess moisture.
-In a large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
-Using a whisk, stir in the zucchini, then the flour.
-In a large skillet, heat 2 T olive oil over med-high heat.
-Drop the fritter batter by rounded tablespoons, gently flattening with the back of the spoon.
-Cook, turning once, until the fritters are browned, about 2 minutes each side.
-Add additional oil if needed as you go.
-Serve warm with roasted red pepper aioli.