Begin by grating the squash and onion into a large bowl. Add salt and mix well. Place grated squash and onions in a colander or strainer and allow to drain for 30 minutes (the salt will help to pull the liquid out). Squeeze out all remaining liquid using a potato ricer or by squeezing with paper towels.

Add the green onion, flour, and spices to the squash and mix well to coat. Add the egg and mix well to combine. The mixture should be somewhat thick.

Heat ½” of vegetable oil in a large skillet until shimmering.

Carefully spoon batter into the hot oil.

Using the back of the spoon slightly flatten the batter to make a “patty”. Fry until the edges are slightly golden, then carefully turn and cook until browned.

When golden brown, place on a wire rack over newspaper or a brown bag to drain.

To complete the sandwich, carefully split open the Hoagie (the traditional sandwich is served on a hinged roll) and spread a generous amount of mayonnaise on the bottom side of the roll. Add the pickle, lettuce, and tomato. Place the fritters in the sandwich and top with several dollops of creole mustard.

Enjoy!