Prep the squash: Wash each of your summer squashes, remove their ends, and then grate them. Once all of your squash is grated we will need to remove the excess liquid from them. Do this by placing some of the grated squash on a layer of paper towels, or simply a clean kitchen towel. Then fold the towel up and squeeze on the squash until most of the liquid comes out. Repeat this process with the remaining squash.

Make the fritters: Add the squash to a large bowl along with every other ingredient, sans oil. Then use a large wooden spoon to mix it all together until a batter has formed and coated everything.

Fry up the fritters: Get out a large walled skillet and pour enough oil in it so that it covers the bottom of the pan with a ⅛ of an inch of oil. Place this pan over high heat and let the oil get hot. Then use either a large spoon or better yet an ice cream scoop to scoop out portions of the fritters to place inside the hot pan. Don’t overcrowd them so do them in batches! Let each fritter fry for 2 to 3 minutes, then flip them over and let them fry on the other side for another 2 to 3 minutes. Take the cooked fritters out of the pan and onto some paper towels so that the excess oil drips off. Repeat these steps until you have cooked up all of the fritters.

Enjoy your summer squash fritters immediately!