Hands down, squash fritters:
4 medium yellow squash, shredded (with a grater)
1/2 onion (or as little or as much as you like)
3/4 tbsp. salt (again, as much as you like)
1/2 c. all purpose flour
1/4 c. cornmeal (we use white cornmeal)
1 egg, beaten
1/2-1 c. shredded cheddar
pepper to taste
1-2 jalepeno peppers, finely chopped (optional, but a must for us!)
1 tbsp. veg. oil
Grate squash and onion into a colander then sprinkle with salt (this helps the water to weep out) and let it set for 30 minutes, or so.
Squeeze the excess water from the squash/onion mixture by hand, through cheesecloth, or with a potato ricer (you have to use it for something!). I do this while the oil is heating up on med/high. Add jalepeno, cheddar, flour, cornmeal, egg, and pepper. Mix well (I mix it by hand).
Drop by heaping spoonful into hot skillet and brown on both sides until golden.
Serve alone or with sour cream, hot sauce, or anything else you might like.
**The more water you can squeeze out of the squash/onion, the better they will be. Also, I prefer to cook them a little higher than medium just to make them more brown. We have these at least once a week.
Turn heat to medium