Crookneck Squash Fritters

Ingredients

• 2 medium crookneck squash (aka yellow squash; grated [1 1/2 pounds squash or about 4 cups grated])
• 2 teaspoons kosher salt
• 1 large egg
• 1/4 cup all-purpose flour
• 1/2 cup fresh basil leaves (lightly packed, chopped, plus more basil for topping if desired)
• 2 teaspoons grated yellow onion
• 1/4 teaspoon freshly ground black pepper
• Olive oil for cooking
• 1/2 cup sour cream (low fat or full fat - both work)
• zest from 1 small lemon
• 2 teapoons fresh lemon juice
• Pinch kosher salt

Instructions

1. 1

   In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).

2. 2

   Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.

3. 3

   Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.

4. 4

   To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.

5. 5

   Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.