This time of year squash is really "doin' its thang", so another yummy squash recipe should be welcome. The original recipe calls for zucchini, but I can't tell much difference in the summer squashes, so I call it "Squash Fritters". This is also a good recipe to use up some of those squash that were hiding the day before and got kind of big to greet you the next picking day! I still haven't perfected the art of picking every single squash or cucumber--has anyone?
2 small summer squash (yellow, pattypan, zucchini) OR 1 larger one, with most of the seeds removed
4 minced scallions (or green onions, or onions)
¼ cup parsley
¼ cup dill (can use dried dill, sparingly)
1 beaten egg
¾ cup parmesan cheese
¼ cup flour (I used panko)
Grate squash into a colander and toss w/ 2 tsp salt, let sit 10 minutes. Squeeze out liquid.
Then mix squash with other ingredients and pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3-4 minutes per side, until golden. Drain on paper towels & season with salt.