by Chef Brittan Wilson Egbert
Wash squash and pat dry, cut off both ends. Peel and chop one small onion. Grate squash with a box grater. Break two eggs into a medium sized mixing bowl, whisk with a fork. Add grated squash and carrot, add chopped onions and carrot tops. Then add all the seasonings and baking powder. Add flour as needed (more if your squash is wet and less if it is dry). Heat a skillet to medium heat, add 2 Tbs vegetable oil. Drop the squash mixture by spoon into hot skillet, cook about 3-5 minutes on both sides until brown. Remove to a paper towel lined plate and let drain. Top with Feta. Serve warm and enjoy!