Ingredients
8 medium yellow squash, shredded
1 onion, shredded
1.5 tbsp salt
1 cup shredded Cheddar cheese
1 cup all-purpose flour
0.5 cup cornmeal
1 egg, lightly beaten
ground black pepper, to taste
1 tbsp vegetable oil
Directions
Step 1
Place the shredded squash and onion in a colander, sprinkle with salt, and allow to drain for about 30 minutes. Then, wrap the vegetables in a clean kitchen towel and squeeze out as much moisture as possible.
Step 2
In a bowl, mix the drained squash and onion mixture with the cheese, flour, cornmeal, and egg. Season with black pepper.
Step 3
In a skillet over medium heat, heat the vegetable oil. Drop heaping tablespoonfuls of the squash mixture into the skillet, and cook the fritters until they are crisp and golden brown, about 3 minutes per side.