4 yellow crookneck squash (or zucchini), pared and grated
1 Mexican Cornbread Mix
1 cup salsa
1 cup grated cheddar cheese
milk as needed
Mix together thoroughly. Add milk to make a very heavy dough. Heat a nonstick skillet and spray with cooking oil spray. Spoon large spoonfuls of mixture into hot pan. Cook on medium heat until brown. Turn and cook other side until brown and patty is cooked through. You may cook these as fritters by dropping tablespoonfuls into about 1 inch of hot oil. The mixture can also be put into a greased casserole and baked at 375 deg about 30 minutes or until it is firm in the center.