Family Tested & Approved
yellow squash (or zucchini)
grated sharp cheddar cheese
Grate squash and onion. Place in colander and sprinkle with salt. Let sit for about 30 minutes to get rid of excess moisture. Pat dry with paper towels.
Mix squash and onion with flour, cornmeal, cheese, egg, and black pepper to taste.
Heat oil and drop mixture by tablespoonfuls into hot oil. Cook until golden brown and drain on paper towels.
Serve hot as an appetizer with dipping sauce of your choice (I use a cajun aoli), or serve as a side dish.
This makes a bunch, and they freeze well. I freeze them individually on a cookie sheet, then transfer to a plastic bag.