2 cups grated yellow summer squash (about 3 to 4 small squash)
1 medium onion, chopped fine
½ teaspoon salt
½ teaspoon fresh ground pepper
1 large egg, beaten
½ cup all–purpose flour, plus more if needed
Vegetable oil for frying
Mix squash, onion, salt, pepper and egg in a large mixing bowl; blend in flour combining well. Heat oil to a depth of ½-inch in a heavy-bottom large, deep skillet over medium-heat. When oil is hot, drop heaping spoonfuls of batter into the skillet and cook on each side for three to four minutes, or until fritters are golden brown and cooked through. (Do not crowd fritters. If fritter is not keeping its shape, add a little more flour to the batter.) Remove fritters from oil and drain on paper towels before serving.
Makes 8 to 10 fritters depending on the size of the drop.