Spicy Squash Fritters

Directions

1. Grate the zucchini and summer squash on the large holes of a box grater. Dump the grated squash in a colander over a bowl and toss it with 1/2 teaspoon of salt. Let the squash sit for at least 10 minutes. Be sure to press down on the squash halfway to extract more liquid. Squeeze the squash with your hands after 10 minutes.
2. In a medium-to-large skillet, heat the oil over medium-high heat and sauté the shallots for 2 minutes. Then add the garlic and jalapeños and sauté for 1 minute. Add the squash and season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook for about 8 minutes. The squash should be opaque. Once finished, set aside to cool in a medium bowl.
3. In a small bowl, whisk the egg with the milk and add 1 cup parsley, the sun-dried tomatoes, smoked paprika, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Next, add the flour, baking powder, and cheddar cheese to the bowl with the sautéed vegetables. Use a spatula to stir the egg mixture and the vegetable mixture until well combined.
5. In another small bowl, mix together the panko, 1/4 cup parsley, and 1 teaspoon salt. Place one heaping tablespoon of the batter and roll it around the panko-parsley mixture so that it is well-coated. Flatten the ball slightly and place on a sheet tray. Repeat until all of the batter is used up.
6. Heat a large non-stick skillet or cast-iron skillet over medium-high heat and add enough neutral oil to coat the bottom of the pan. Once the oil is hot, lower the heat to medium-low and fry the fritters. Fry for about 2 minutes on both sides until golden-brown. Press down on the fritter after flipping so that it is about 2 1/2 inches in diameter. Season with salt and pepper. Repeat until all the fritters are pan-fried. Add more oil as necessary.
7. Once cooked, remove the fritters and place on a paper towel-lined tray. When serving, garnish with sour cream and chopped chives.