Squeeze the grated squash and zucchini to remove excess water. This will prevent the fritters from turning soggy. The best way to do this is to place the grated vegetables in a piece of cheesecloth and wringing the cheesecloth much like you’d wring a piece of clothing during laundry. If you don’t have cheesecloth, just take the grated vegetables in fistfuls and squeeze in batches.
Place the squeezed vegetables in a bowl. Add the rest of the ingredients except the vegetable cooking oil and butter.
Heat 2 tablespoons of cooking oil and 2 tablespoons of butter.
Form the zucchini and squash mixture into patties and fry, about two pieces at a time unless you’re using a very large frying pan.
Flip when the underside is nicely browned and crisp, about three minutes. Cook the opposite side until browned and crisp as well.
Add more vegetable oil and butter to the pan and cook the next batch, and so on, until all the zucchini and squash mixture has been cooked. How many batches and pieces? I made five but they were on the large side.
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