Begin by shredding the yellow squash using a box grater or a food processor until you have a fine, consistent texture.

Transfer the shredded squash to a fine-mesh colander set over a bowl to catch excess moisture, allowing it to drain while you prepare the other ingredients.

Thoroughly squeeze the shredded squash using a clean kitchen towel to remove as much moisture as possible.

In a mixing bowl, whisk together one beaten egg, fine sea salt, black pepper, and garlic powder until well combined.

Incorporate the pressed squash and chopped yellow onion, stirring gently.

Gently fold in coconut flour until the mixture holds together while remaining slightly moist.

Heat a skillet over medium heat and add salted butter, allowing it to melt.

Spoon ¼ cup of the batter into the skillet, making sure there's space between each fritter.

Cook the fritters for about 4-5 minutes until the bottoms are golden brown and crisp.

Carefully flip each fritter and continue cooking for another 4-5 minutes until both sides are evenly browned.

Transfer the fritters to a plate lined with paper towels to absorb any excess butter.

Serve warm with your favorite dipping sauces.