Butternut Squash and Zucchini Fritters

Addictively delicious, these fritters make eating your veggies easy.

Butternut Squash and Zucchini Fritters


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  • PREP TIME 15



  1. Sprinkle shredded zucchini onto clean tea towel; roll into log and twist, squeezing out excess moisture.
  2. Transfer to large bowl; toss with squash, thyme, oregano, salt and pepper. Stir in eggs, crushed crackers and flour.
  3. Pour enough oil into large skillet to come 1/2 inch up side; heat over medium heat.
  4. 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.
  5. Drain on paper towels.
  6. Garlic-Herb Yogurt

  1. 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.



  • 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


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