Summer Squash and TomaProvence Fritters
4 cups shredded crookneck squash
1 teaspoon salt
⅔ cup flour
2 eggs, beaten
⅓ cup sliced spring onions
2 cloves garlic, minced
¼ teaspoon cayenne
½ cup shredded Point Reyes TomaProvence (about 2 ounces)
Rice Bran oil (or other high heat oil)
Sour cream or aioli
Extra sliced spring onions for garnish
Put shredded squash in a colander in the sink and sprinkle with salt. Toss with your hands to distribute evenly. Let sit 1-2 hours to expel excess moisture from the squash. Press squash down into colander to press out liquid. Then, lay squash out in a single layer on a clean tea towel. Roll and wring the towel to dry squash as much as possible.
Transfer squash to a large bowl. Add flour, eggs, spring onions, garlic, cayenne and TomaProvence. Stir until the mixture is combined.
Heat 4-6 tablespoons oil in large skillet over medium heat. Add about ¼ cup (of the squash mixture to the skillet. Cook about 3 minutes, pressing down with the back of a spatula. Flip and cook an additional 3 minutes or until golden brown. Remove to drain on paper towels.
Serve warm with sour cream or aioli and additional sliced spring onions for garnish.