Makes 6 to 8.

2 cups raw, grated yellow squash (about 2 or 3 squash)

1 tbl. grated onion

1/2 tsp. salt

1/8 tsp. black pepper

Pinch of cayenne pepper

1/4 cup PLUS 2 tbls. flour

2 eggs, lightly beaten

2 tbls. olive oil

2 tbls. butter

1. Grate raw squash and place bowl. Grate onion and add in grated squash. Season with salt, pepper and cayenne. Set aside for 15 to 20 minutes so that seasonings can meld.

2. Drain well by squeezing most of the liquid from the squash. Place drained squash back in bowl and add flour and beaten eggs. Stir to blend.

3. Add olive oil and butter to 10-inch nonstick skillet and heat to medium-high. You want to have enough butter and oil to cover bottom of skillet. When skillet is hot, drop batter by spoonfuls. Cook until golden brown on each side. Turn only once. Serve hot.