1. Set out a large mixing bowl. Working over the bowl, peel the squash lengthwise with the julienne peeler into thin strips. Work all the way around the squash until you get to the thick seed core.

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3) Cook the Fritters: Heat olive oil in a non-stick skillet over medium heat. Scoop 1/4 cup of the mixture for each fritter into the skillet, flatten slightly. Cook for 3–4 minutes per side ...

“Zucchini, the slender green squash from Europe that has become an American favorite, is overrunning the gardens, as it does every year at this time,” wrote food writer Florence Fabricant for The New ...