You can make these with either summer squash or zucchini or a combination. The addition of feta and ground walnuts gives them enough protein to make a main dish. A bit of yogurt or sour cream on top is nice. I served these for dinner, but they could do for brunch as well.
2 lbs summer squash or zucchini, shredded
1 small onion, finely chopped
1 cup walnuts, ground or finely chopped
5-6 ounces crumbled feta
1 Tbsp chopped fresh oregano (or 1/2 tsp dried)
1/3 cup chopped fresh parsley
Freshly ground black pepper to taste
1/3 cup whole wheat pastry flour or white whole wheat flour
2 eggs, beaten
Plain yogurt or sour cream for topping
Place the shredded squash in a colander and sprinkle liberally with salt. Stir to mix the salt in, then let sit in the sink or over a bowl for 10-15 minutes to release excess liquid. Press out as much extra liquid as possible using your hands or a dish towel.
Place the drained squash in a large mixing bowl. Add the onion, walnuts, feta, oregano, parsley, and pepper and mix well. Sprinkle the flour over the mixture, then stir again to coat. Add the eggs and stir to coat again.
Heat a little olive oil in a large skillet or two. Drop spoonfuls of the squash mixture into the hot pan, flattening to no more than 1/2-inch thick. Cook over medium-high heat for 3-4 minutes per side, then carefully flip and cook the other side. Keep cooked fritters warm on a covered plate or low oven.
Serve hot. Pass yogurt or sour cream at the table for topping.