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Sprinkle shredded zucchini onto clean tea towel; roll into log and twist, squeezing out excess moisture. Transfer to large bowl; toss with squash, thyme, oregano, salt and pepper. Stir in eggs, crushed crackers and flour. Pour enough oil into large skillet to come 1/2 inch up side; heat over medium heat. Using 1/4 cup measure, scoop mounds of batter into skillet; cook, in batches, for 2 to 3 minutes per side or until golden brown and cooked through. Drain on paper towels.
Stir together yogurt, green onion, basil, parsley, mustard, garlic, salt and pepper. Serve with fritters.
Tip: Butternut squash can be shredded using the large holes of a box grater or with a food processor using the shredder attachment.