Description

Although you can buy squash anytime of the year, you will want to make them when your garden is producing so many, you won't know what to do with all of them. Serve them with your favorite dipping sauce.

Ingredients

• 4 c. shredded yellow squash, from about 4-5 medium
• 1 medium sweet onion, finely diced
• 2 large eggs, beaten
• 1 c. self-rising flour
• 1/4 c. grated Parmesan cheese
• 1 T. chopped chives or parsley
• 1 t. seasoned salt
• 1 t. garlic powder
• 1/2 t. ground cumin
• 1/4 t. ground black pepper
• dash of cayenne
• oil and 1 T. butter, for frying
• 2/3 c. Panko breadcrumbs

Steps

1. Shred the squash and blot the shredded squash with paper towels to remove excess moisture.
2. In a medium mixing bowl, mix together the squash, onion and egg. Add flour, Parmesan, chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
3. Heat a dew drizzles of vegetable oil and butter per batch, in a non-stick skillet.