Squash Fritters

 Another popular post from Mama Chicken Says. My absolute favorite recipe for any type of summer squash.

 Here's my recipe for summer squash fritters, it's for all the gardeners that are getting overrun with zucchini and crookneck squash this time of year.

Summer Squash fritters

• 6 small summer squash (zucchini, yellow, or patty pan all work well)
• 3 green onions
• Small handful of fresh parsley
• 2 eggs
• Flour
• Pepper to taste
• Lard (for frying)

 Cut the ends off the squash and grate finely, either using a box grater or a food processor. Place a clean dishrag in a colander and put the whole thing in a bowl. Put a layer of grated squash in the colander and salt heavily. Add another layer of squash and more salt. Repeat, ending with salt and then let sit for an hour.  Several cups of liquid will drain out of the squash, which will make for crispier fritters. After the draining time, pick up the dishcloth and wring out the rest of the liquid out of the squash and put in a bowl. 

 While the salted squash is draining, finely chop the green onions, including the green tops, and the parsley. Add to the drained squash.

 Mix in the eggs and just enough flour to make everything stick together. Add pepper to taste.

 Fry in a cast iron pan (even though I'm using a stainless steel pan in the picture cast iron is better) over medium heat in lard or butter until brown and crispy. Drain on paper towels and eat while warm. I like to put a small dab of sour cream on mine.

Here it is! Yum yum...