So, here’s the thing. When we first posted a recipe for baked squash fritters, we told you that there were many variations of squash fritters out there. We also told you that our parents made several versions; some fried, some baked, some with cheese, others without. And, we also mentioned that the type of squash used was going to greatly affect the outcome of what was ultimately cooked. What we didn’t really think through was the confusion which could result when sharing these recipes. What the heck do we call all these squash fritter subtypes? How to easily differentiate one squash fritter from another? We thought about starting a series of recipe entries, like Squash fritter 1, Squash fritter 2, Squash fritter 3 … (you get the picture), but decided against that boring and generic nomenclature. We are much more descriptive, so brace yourselves for a future of very wordy recipe titles.