INGREDIENTS:
1 1/3 lbs of zuchinni and yellow squash combined not each
3 cloves garlic, shredded (use the small part of the grater)
1/2 c grated parmesan cheese
1 green onion chopped
1/2 c all purpose flour
1/3 tsp black pepper
canola oil for frying
2 eggs beaten
1 tsp salt
DIRECTIONS:
shred the squash and place in a colander sprinkle with the salt and toss let sit for 12 minutes then place the squash in a clean dish towel and wring all the liquid out place in a bowl and add the cheese onion garlic egg pepper and flour combine well heat a cast iron skillet with 1/3 c oil over medium high heat drop the squash mixture by large spoonful’s into the oil and flatten them out a bit reduce heat to medium and fry for 3-4 minutes per side or until golden brown remove to a paper towel lined plate