1 c. of grated zucchini
1 1/2 - 2 c. of grated squash
1 tsp. of salt
1/2 tsp. of pepper
2 eggs, lightly beaten
1/4 tsp. of dried thyme
a pinch of grated garlic
1/4 c. of bread crumbs
vegetable oil and butter, for frying
Directions: Squeeze the grated squash and zucchini to remove excess water. This will prevent the fritters from turning soggy. The best way to do this is to place the grated vegetables in a piece of cheesecloth and wringing the cheesecloth. If you don’t have cheesecloth, just take the grated vegetables in your hand and squeeze out as much of the liquid as you can. Place the squeezed vegetables in a bowl and add the remaining ingredients, except the vegetable cooking oil and butter. Now heat 2 T. of cooking oil and 2 T. of butter. Form the zucchini and squash mixture into patties and fry. Flip when the underside is nicely browned and crisp, about three minutes. Cook the opposite side until browned and crisp as well. Add more vegetable oil and butter to the pan as needed. These go well with any meal or as an appetizer. Enjoy! ~ Chef ~
