1 lb. yellow squash unpeeled
½ medium onion (4 oz)
1 large egg
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of fine salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter for frying
Shred the squash in your food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes. You can also grate the squash by hand.
Finely chop the onion. Place it in a colander to drain for 10 minutes.
Heat a large nonstick skillet over medium heat for about 5 minutes.
In a medium bowl, whisk the egg with salt, black pepper, and garlic powder. Add the grated squash and the onion and mix to blend.
Brush the skillet with half of the butter. Measuring ¼ cup per fritter, spoon the mixture onto the skillet. Fry without moving for 4-5 minutes, until you can see that the bottoms are browned.
Carefully flip to the other side and fry for 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.