Summer Squash Fritters

• 2 small summer squash or 1 larger one, with most of the seeds removed
• 4 minced scallions (or green onions, or onions)
• 1/4 cup parsley
• 1/4 cup dill (can use dried dill, sparingly)
• 1 beaten egg
• 3/4 cup parmesan cheese
• 1/4 cup flour

Grate squash into a colander and toss with 2 tsp salt, let sit 10 minutes. Squeeze out liquid. Mix squash with other ingredients and pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3-4 minutes per side, until golden. Drain on paper towels & season with salt.