I can just hear y’all: “Yancy’s click-baiting a recipe for squash fritters!” What I’m saying is these nuggets are great for any outside meal. Even a fish fry. Summer squash—yellow, white, or green—with chopped chiles and onions are go-to vegetables. Grate squash, and squeeze out the water. For one cup grated squash to two cups self-rising white corn meal, add a one large egg, well-beaten, about ¾ cup milk and ½ cup vegetable oil. Stir until just mixed and drop by spoonfuls into hot oil. The puppies should rise and turn as they cook and brown. Put pups on a pan with paper towels in a low oven to crisp. Serving with a citrus-y comeback or a thin salsa.
