Thanks!!!

Hi Jenny, a lot of people where I live can’t get high speed internet, either. I guess I got lucky! Here’s the recipe from my blog.

1 lb summer squash
1 tsp salt
1 egg, beaten
2 cloves garlic, chopped, pressed, whatever
2 tbsp parsley, chopped fine
¼ tsp chipotle chili powder
1/2 cup almond flour
pepper
¼ c. coconut oil, plus a little more as needed for frying

Grate the squash through the large holes of a cheese grater and combine with the salt. Let sit for 10 – 15 minutes to allow the salt to draw the moisture from the squash. By the handful, squeeze out as much of the water from the squash as you can and spread on a paper towel or absorbent kitchen towel. When you’ve squeezed all the squash, use the towel to press more liquid from the squash. Transfer the squash back to the bowl and combine with the egg, garlic, parsley, chipotle chili powder, almond flour and pepper. Heat the coconut oil in a large pan until hot. Drop 3 to 4 large spoonfuls of the squash mixture into the oil and press down gently to form little pancake shapes. Let cook for a minute or so until the fritters brown around the edges and are sturdy enough to be flipped over without too much trouble. Flip them over and continue cooking until nicely browned – another 30 seconds to 1 minute. Transfer to a paper towel and repeat with the remaining squash, adding more oil and adjusting the heat as needed.

Yield: 8 – 10 fritters

A cheese cloth might work for removing the water too?