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In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
Taking about ¼ cup at a time, squeeze out any excess moisture and form the batter into discs.
In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
Let cool slightly and ENJOY!