Pile the measured squash strands in the center of a clean linen towel. Gather and twist the towel over the sink, squeezing until liquid stops running and the squash has compacted to about half its original volume.

Put the squeezed strands in a glass or stainless bowl. Add the eggs, salt, pepper, and optional herbs. Mix gently with a fork until the egg coats the strands and no liquid pools in the bowl.

Heat a sturdy 10.25-inch skillet over medium-high. Add 1 tablespoon of the chosen fat. It is ready when the fat shimmers and a stray squash strand sizzles immediately.

Divide the batter into 6 spoonfuls and place them in the skillet without crowding. Let each portion settle into a small uncovered round.

Cook until the bottoms are golden brown, the strand edges are crisp, and the tops look set enough to move as one piece. Slide a thin spatula fully underneath and flip once.

Cook until the second sides are golden and the centers are tender but held together. Add the remaining fat if the skillet looks dry, finish all 6 fritters, sprinkle lightly with mineral salt, and serve warm.