Grate and squeeze yellow, white, or green squash. For a cup of grated squash add a quarter cup each of diced onions and poblanos and mix with two cups self-rising white corn meal. Add a large egg, well-beaten, about ¾ cup whole milk, and ½ cup vegetable oil. Stir until just blended and drop by spoonfuls into hot oil. Puppies rise and turn as they cook. When brown on both sides, remove pups to a skillet lined with paper towels, and set them in a warm oven to crisp. These are good with a thin salsa.
