2 summer squash (yellow squash, zucchini, etc.) – about 8 oz.
1 egg, separated
4 T flour
1/2 t baking powder
pinch of cayenne
about 1/4 c (total) of chopped dill and mint
1/4 c milk
salt and pepper
oil for frying
Grate the squash on a box grater or on the grating disc of a food processor. Roll the grated squash in a clean dishtowel and squeeze out some of the liquid. The shreds don’t need to be bone dry, but you want to get rid of some of the water.
Put the squash in a bowl with the egg yolk. Stir in the four, baking powder, cayenne, herbs and some salt and pepper to taste. Add in the milk and stir to combine. The squash mixture will look like rather dry pancake batter.
In a large skillet, heat about 1/4″ of oil until hot and shimmering. Drop spoonfuls of fritter batter into the oil. Fry on both sides until golden brown – this will take 3-5 minutes a side, depending on how well-done you like your fritters.
Drain on paper towels and serve with a sprinkle of salt and some lemon wedges.