In a food processor with a grater attachment (or hand grater), grate all of the squash.

Add the squash to a fine strainer.

Add 1/2 tsp salt and mix.

Let the squash sit for about 10 minutes occasionally pressing the squash to help remove the liquid from the squash. (Don't be too concerned about getting all the water out. I get about 1/4 liquid. The recipe will still work if some liquid is left, you just want to get some of it out).

Add the squash to a large bowl.

Add the diced onion, egg, baking powder, remaining 1/2 tsp salt, black pepper, and millet flour.

Mix until combined.

In a small saute pan add just enough coconut oil to lightly cover the bottom and let it heat up to medium heat.

Drop about 2 tbsp of the zucchini mixture onto rounds in the hot pan.

Let brown on one side about 3-5 minutes.

Using a small spatula, flip the fritter and let brown and cook through on the other side (about another 3 minutes).

Add a little more coconut oil as needed between batches until all the batter has been cooked.

Makes about 12 fritters.

Store in an airtight container in the fridge for up to one week.