Begin by grating the yellow squash using a box grater or food processor. Transfer to a colander, sprinkle with salt, and allow to sit for 10-15 minutes to draw out moisture.

In a large mixing bowl, combine flour, cornmeal, baking powder, salt, and pepper. Use a whisk to mix evenly.

In another bowl, beat the eggs and add the drained squash and herbs. Gently mix this into the dry ingredients until just combined.

Heat oil in a skillet over medium heat. Drop spoonfuls of fritter batter into the skillet and fry for 3-4 minutes per side until golden brown and crispy.

Transfer cooked fritters to a plate lined with paper towels. Serve warm with dips or sauces of your choice.