I wrote this for small pancakes, but it works to make one or two large ones, depending on your pancake flipping skills.

2-3 summer squash, about 1 pound, grated
3/4 teaspoon salt
1 egg
1/4 cup flour
2 Tablespoons shredded cheese
1 Tablespoon of oil

Combine the grated squash and salt and leave it in a colander for 20-30 minutes, to allow some of the water to drain. Squeeze the squash to remove any excess, then mix it with the egg, flour and cheese. Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup of the squash mixture into the pan. Help it to spread out a little then repeat 2-3 more times, so you have 3-4 small pancakes. Allow them to cook for 5 minute then turn the fritters over and cook for another 5 minutes. Remove them and cook another batch to use the remaining batter. Enjoy hot, but they are also great the next day.