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Large Eggs

Butternut Squash and Zucchini Fritters

Addictively delicious, these fritters make eating your veggies easy.
Yield: 
4 Servings
Difficulty: 
Easy to Moderate
Prep time: 
15 Minutes
Cooking time: 
10 Minutes

Ingredients

Fritters:
2 1/2 cups shredded zucchini 
2 1/2 cups peeled shredded butternut squash
2 tsp finely chopped fresh thyme
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 Horizon large eggs, beaten
3/4 cup crushed wheat crackers
1/2 cup all-purpose flour
Vegetable oil 
 
Garlic-Herb Yogurt:
1/2 cup Horizon Plain Fat-Free Yogurt or Plain Cream-on-Top Whole Milk Yogurt 
1 green onion, finely chopped
1 Tbsp finely chopped fresh basil 
1 Tbsp finely chopped fresh parsley
2 tsp Dijon mustard
1 clove garlic, minced
Pinch each salt and pepper

Directions

Fritters

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.

Garlic-Herb Yogurt

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.

Reviews


 
 
 
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