I used this recipe, Paleo Zucchini Fritters, as a template, but made a few changes:

• Doubled the recipe (this made 12 fritters)
• Used both zucchini and yellow summer squash
• Added onion
• Added arrowroot
• Made thinner, flatter fritters for more even cooking.

Here’s the adapted recipe:

• 2 medium zucchini, shredded (about 5 cups)
• 2 medium summer squash, shredded
• 1/2 medium onion, shredded
• 4 tsp sea salt
• 1/2 cup coconut flour
• 1 heaping teaspoon arrowroot
• 2 eggs, beaten
• 2 tsp black pepper
• Coconut oil for cooking

1. Shred the zucchini, squash summer and onion using a box grater or a food processor fitted with a shredding blade and put shredded vegetables in a large bowl. Sprinkle with the salt and toss well. Let for 10 minutes.
2. Take handfuls of the squash mixture and squeeze out as much water as possible, placing it into a new bowl.
3. Add the coconut flour, arrowroot, egg and pepper. Stir to combine.
4. Heat a large skillet over medium heat. Melt approximately 1/2 cup coconut oil in the pan until a small piece of squash placed in oil for a test sizzles and fries. Take enough squash in your hand to cover your palm, and flatten out to about 1/3 inch thick. Place patties into oil.
5. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until squash mixture is used up.
6. Cool on a cooling rack covered in paper towels to drain.

A garnish of fresh herbs and lemon makes this nice. I picked some fresh flat leaf parsley from the garden. Avocado Lemon Mayo makes a fantastic sauce.

Next time I make these I may try without the coconut flour to see if they still hold together. I find that coconut flour scorches easily, and these may actually be fine without it.