Zucchini & Summer Squash Fritters

Chance has been begging me to make these for days, they are one of his favorites. I usually shred and freeze zucchini in 2 C. portions when they are plentiful so that I have them on hand through the winter months. As you can see in the pic, he was in a hurry, and started slathering the sour cream on them as I was taking the pic!
This recipe will make about 12 fritters.

1 lb. (about 2 medium) summer squash
1-2 tsp. onion flakes
1 tsp. salt, plus an extra pinch
1 large egg, beaten
Freshly ground black pepper
1/2 C. All-purpose GF flour
1/2 tsp. baking powder
1/3 C. Parmesan, grated
olive oil

 Preheat oven to 250*
Trim ends off squash and grate them into a colander, adding onion flakes, if desired. Add 1 tsp. salt and toss well, set aside for 10 minutes, then squeeze out the liquid by hand or pressing against the side of the colander with a spoon.

Place squash in a mixing bowl. Add egg,salt, if needed (I sometimes add a tsp. of my preferred seasoning like Mrs. Dash), and pepper.
In a small bowl, combine flour and baking powder, then stir into the squash mixture. Gently stir in parmesan.

In a large skillet, heat oil over medium to medium-high heat until very hot. Using a small scoop or spoon, drop small scoops of the mixture into the skillet, making sure not to crowd them. Lightly press on the fritters to flatten them a bit.

Cook them until the bottom edges are brown (3-4 minutes), Flip and cook about 3 minutes more.

Transfer to a baking sheet and place in oven to stay warm while you finish cooking the remaining batter.
We like to top ours with a dollop of sour cream mixed with Sriracha.