Ingredients

• 4-6 Cups shredded zucchini or yellow summer squach (with soft skin)
• 1 cup corn flour
• 1 egg
• a pinch of salt
• ~ 1/4 cup milk

Directions

1. Shred 4-6 cups squash (4-6 small squach) into a large bowl.
2. Mix flour and salt together; add to bowl.
3. Mix in one egg. Add milk a little bit at a time until the mixture is wet but not soupy.
4. Heat butter or oil in a griddle or skillet heated to medium.
5. Drop a large spoonful of the mixture and flatten so that it is less than 1/2" thick. Should be about 4" in diameter so that your spatula can lift it without breaking.
6. Cook till browned on one side. Flip and cook thoroughly.