Combine the first 5 ingredients in large bowl. Stir together the squash and next 3 ingredients; add to the cornmeal mixture. Stir until blended.
Pour oil to the depth of 1/2 inch deep into a cast iron skillet (or any heavy skillet). Heat to 350°F drop batter by rounded tablespoons full in batches. Fry 3 minutes on each side or until golden brown drain on paper towels.