Ingredients:
Sea salt and freshly ground black pepper
2 pounds summer squash, coarsely grated
2 eggs, beaten
1 bunch scallions, thinly sliced
1 cup bread crumbs
2 cloves green garlic, finely chopped
½ cup chopped parsley
1 tablespoon chopped marjoram or basil
1 teaspoon chopped mint
Olive oil as needed
Directions:
1. Lightly salt the squash and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except for the oil and pepper. Quickly rinse the squash and squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper.
2. Film 1-2 skillets with olive oil. When hot, drop in the batter ¼ cup at a time and cook the fritters over medium heat until golden on the bottom. Turn and cook the second side. Repeat as needed until all the batter is used up. Serve hot.
Serves 4