I love summer squash because it is so plentiful and simple to prepare. Sautéed, roasted, or grilled, it is just so easy to incorporate it as a side. But after a while and when the “plentiful” aspect because more of a burden than a benefit, I try to change things up. This recipe reminds me of all the reasons I love summer squash, and helps keep it interesting for my family. This is great served alongside a sturdy breakfast or brunch.

Place grated onion and squash in a mesh strainer and press to squeeze out some of the water content. Place onion and squash in a large bowl combined with flour, egg, sugar, and salt and mix well. Allow to sit for about five minutes. In a large skillet over medium/high heat, warm enough cooking oil to cover the bottom of the skillet. Place a several heaping tablespoons of the squash mixture into the skillet and cook for about three minutes until golden. Flip them over and gently press flat and cook another three minutes or so. Continue in batches until you are out of squash mixture. Drain on paper towels and eat warm.

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