Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
Pour oil to a depth of 1/2 inch into a deep cast-iron skillet; heat to 350. Drop batter by tablespoonfuls, in batches, into oil; fry 3 minutes on each side or until golden brown. Drain on paper towels; sprinkle evenly with 1/2 tsp. salt.
*To spice this dish up I decrease the self-rising cornmeal to 1/2 C. and add 1/4 C. Autry House medium breader; and a teaspoon of minced jalapeno pepper. Yield: 20 fritters
