Summer Squash Cakes

This recipe is a bit of a repeat but this go-round featured with yellow summer squash in place of zucchini since the yellow squash in the garden is burying us alive.  Most of it will end up shredded and frozen to use later, but if you can stomach one more serving without creating an aversion, these squash cakes are an effortless summer meal.

Summer Squash Cakes:
*3 medium summer squash, whole, ends removed
*1 cup crumbled feta
*sea salt
*black pepper
*1 small sweet onion, skin removed
*2-3 fresh eggs
*high quality AP flour
*olive oil

Shred squash into a large mixing bowl. Lightly sprinkle with salt and stir. Allow to sit for 10 minutes then transfer to a mesh sieve. Gently press shredded squash into sieve to strain excess water. Return to mixing bowl. Season with sea salt and black pepper. Shred about 1/4 cup of the onion into mixture. Stir. Mix eggs into mixture with a fork, followed by the feta. Then add enough flour to create a batter, slightly thicker than pancake batter.Line a cooling rack with paper towels.Heat a large skillet over medium heat.  Coat with olive oil. Spoon mixture into hot skillet to create small cakes (about 3 tablespoons of batter for each cake). Loosely shape and flatten slightly with a fork. Brown each cake until golden, flipping halfway through.Transfer to cooling rack and repeat with remaining batter, oiling skillet as needed between batches.
Serve warm with sour cream or crème fraîche and chopped chives.