3 tablespoons vegetable oil
1 egg, beaten
2/3 cup milk
½ cup cornmeal
1 tsp. baking powder
1 cup packed grated yellow squash or zucchini (about 1 medium)
2 tablespoons grated onion
2 tablespoons sour cream
2 tablespoons finely shredded Parmesan
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
Prepared salsa
1. Combine 2 tablespoons oil, egg, milk, cornmeal, squash, onion, sour cream, Parmesan, cayenne, salt and black pepper in a medium bowl; mix well. Add additional milk for a thinner consistency or another tablespoon of cornmeal if too runny.
2. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Spoon ¼ cup batter per fritter into the skillet to make 4 fritters. Cook until golden, about 4 minutes on the first side and 2 minutes on the second side. Repeat with remaining batter. Serve with salsa. Serves 4 as an entree; 8 as a side.