Cheddar Squash Fritters

Preparation of the squash mixture is the first step in this recipe. \nFirst, place the sliced squash and chopped onion into a colander to allow excess moisture to escape. Add a pinch of salt to the vegetables and let them sit for approximately 30 minutes, during which time they will lose most of their moisture. \nOnce the squash and onion have reached the desired level of dryness, remove them from the colander and wrap them tightly in a clean kitchen towel. Using a gentle but firm motion, squeeze as much liquid from the vegetables as possible.\nIn a separate bowl, combine the cooked squash and onion mixture with shredded cheese, all-purpose flour, cornmeal, and beaten egg. Add a few grinds of black pepper to the mixture for added flavor.\nNext, heat a moderate amount of oil in a skillet over medium-high heat. Using a spoon or small scoop, drop the squash mixture by heaping tablespoonfuls into the skillet. Cook the patties for approximately 3 minutes on each side, or until they are crispy and golden brown.