Ingredients:
2 cups shredded squash
1 teaspoon sea salt
2 large eggs, beaten
2/3 cup flour
¾ cup crumbled feta cheese
4 scallions, greens and whites, chopped
1 tablespoon olive oil
Directions:
1. Place the shredded squash in a colander and sprinkle with the salt. Set the colander in a bowl to collect the liquid that will drains off. Using your hands, press down on the squash so as much liquid drains out into the bowl. Repeat. Discard the liquid. Put the squash in a large bowl and add the eggs, flour, cheese, and scallions. Mix well.
2. Put a large skillet on the stove over medium heat. When it is hot, add the oil. Using a tablespoon, scoop the squash mixture and spread it into a round, flat nest on the skillet: each round should make a circle about 2-inches wide and ¼-inch thick. Repeat to fill the skillet.
3. Cook until deeply golden, about 5 minutes on each side. Repeat with the remaining mixture and serve right away.
Serves 4