1. Grate the yellow squash and place in a colander; sprinkle with salt and let sit for 10–15 minutes, then squeeze out excess moisture.

2. In a bowl, combine drained squash, egg, flour, Parmesan, garlic powder, black pepper, and green onions; stir until the mixture holds together.

3. Heat 2 tbsp olive oil in a skillet over medium-high heat until hot but not smoking.

4. Scoop 2 tbsp of batter per fritter into the pan, pressing gently to flatten; cook 3–4 minutes per side until golden brown, adding more oil as needed.

5. Transfer fritters to a paper towel–lined plate to drain and serve immediately.