• Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour.
• Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid).
• Add flour, egg, and green onion. Mix into a batter.
• Heat about ¾″ of vegetable oil in a skillet until shimmering.
• Start by making one test fritter to check oil temperature.
• Place about a tablespoon of the batter carefully into the oil.
• Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
• Turn very carefully to avoid splattering the oil and cook for a few more minutes.
• When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels or newspaper to drain.

Serve

• Serve with marinara, tzatziki sauce, harisa. curry sauce, spicy salsa, or aioli. They also make an incredible Squash Fritter Po'boy Sandwich!