Instructions
1-Shred the yellow squash using a box: Shred the yellow squash using a box grater or food processor, then finely chop the onion. Transfer the shredded squash to a fine-mesh colander and press firmly with a clean kitchen towel or paper towels to remove as much liquid as possible-this is crucial for crispy fritters rather than soggy ones. Let it sit for a minute while pressing to extract all the moisture you can.
2-In a medium bowl, whisk together the: In a medium bowl, whisk together the egg, fine sea salt, black pepper, and garlic powder until well combined. Add the pressed squash and chopped onion to the egg mixture and stir until evenly distributed. Sprinkle the coconut flour over the mixture and fold it in gently-the flour helps bind everything and prevents the fritters from falling apart during cooking. The batter should hold together when squeezed but still be slightly moist.
3-Heat a large skillet over medium heat: Heat a large skillet over medium heat and add 1.5 tablespoons of salted butter, swirling to coat the pan evenly. Once the butter is foaming and smells nutty (this takes about 1 minute), use a 1/4 cup measure or ice cream scoop to gently place spoonfuls of the batter into the pan, spacing them about 2 inches apart-I find that three fritters per batch works perfectly without crowding. Let them cook undisturbed for 4-5 minutes until the bottoms are deep golden brown, then flip carefully and cook the other side for another 4-5 minutes until equally browned.
4-Transfer the cooked fritters to a serving: Transfer the cooked fritters to a serving plate and repeat with the remaining batter and the remaining 1.5 tablespoons of butter, working in batches as needed. Serve the warm fritters immediately with sour cream, salsa, or your favorite dipping sauce.