Gluten Free Squash Fritters

2 1/2  Cups Shredded Squash (zucchini, yellow, or any squash you prefer)

1/2 Teaspoon Salt

2 Eggs beaten

1/4 Cup Water (or milk)

!/2 Cup Chopped Onion (optional)

1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)

1/2 Cup GF Oil ( or enough oil to pan fry)

In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated.  Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown.  Remove from pan and drain on paper towels. Serve while warm and crispy!

Variations: Add chopped jalapenos’ or minced garlic.

Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.