1To prepare squash for fritter mixture, all excess water must be squeezed out first. Take a small batch of shredded zucchini and squash and place in the center of a clean dish towel. Pull sides of dish towel up and standing over your sink turn into a ball by twisting – squeezing all the water out of the vegetable in the process. Repeat a couple of times per batch. Place squeezed shredded zucchini and squash into a large mixing bowl.
2Add eggs to shredded zucchini and squash and combine using a fork. Add cheese, a big pinch of salt, freshly ground pepper, and flour. Gently stir until mixture is combined.
3Heat a nonstick skillet over medium high heat and add oil to pan. Using a fork, scoop out a small amount of fritter mixture and place into skillet. Use fork to carefully spread out the fritter mixture to form a small thin pancake shape. Cook each fritter for about 3-4 minutes on each side or until golden brown. Drain on a paper towel and enjoy!