Crispy, savory squash fritters with cheddar cheese.
Finely dice onion. Grate squash through a cheese grater. Put onion and squash into bowl with salt, then mix together. Pour salted squash and onion mixture into colander (we use pasta strainer) above a bowl or sink for 20-30 minutes to allow water to drip out/drain without making a mess. Once done, give the veggie mixture a firm squeeze to remove additional water, then dump into mixing bowl. Add all other ingredients to bowl and stir until fully combined.
Heat skillet over medium heat, then add butter or cooking oil of your choice. The size of the squash fritter you make is up to you, but we like smaller, more manageable fritters about the size of a small pancake. For this size, scoop out 1/4 cup of squash fritter mix a time into hot, buttered pan. Use a spatula to smush each fritter flat as soon as it goes in the pan. Cook until browned on one side, about 3-5 minutes, then flip and cook on the other side until browned.
Put finished squash fritters on a raised cooling rack so they’re not sitting in oil and getting soggy while you finish making the other ones. Ideally, you can put them in your oven on a “keep warm” setting. Serve warm or hot immediately. To make them even better, serve with a dollop of blueberry aioli!
Squash fritters https://www.tyrantfarms.com/recipe-summer-squash-fritters-with-blueberry-aioli/