Summer Squash Fritters

A work colleague has the "curse of the zucchini"....wonderfully productive vines that allow her to share the bounty with us weekly. I can't ever pass it up, so I'm always on the look out for new and interesting ways to prepare it.

This one fits the bill. It's is almost a combination of squash casserole and the cornmeal-crusted yellow squash my other half loves so much. See what you think...

(P.S. Don't worry if you think you've made too much of the fritter mixture...put it in a small baking dish topped with breadcrumbs and heat it up a night or two later.)

Summer Squash Fritters

5 cups coarsely chopped or grated yellow or zucchini squash (about three squash)
1/2 cup chopped green onions
1/2 tablespoon Italian herb seasoning
2 tablespoons grated Parmesan cheese
Pinch crushed red pepper flakes
1 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon sugar
2 large eggs
1/4 cup yellow cornmeal
Cooking spray
Canola oil, for frying

Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain well. Stir in breadcrumbs, seasonings and eggs. Cover and chill for 3 hours; drain away any excess liquid.

Place cornmeal in a shallow dish. Divide squash mixture into small patties. Coat on both sides with cornmeal.

Heat 1/2 inch depth canola oil in a large skillet over medium-high heat. Place 4 fritters in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan and keep warm. Repeat with remaining patties. Serve immediately.