At the last Farmer's Market of the season James and I bought some yellow squash. Usually I make a yellow squash casserole with them, but I hadn't tried any new recipes in a long time so I went to the trusty New York Times Cooking Page and adapted the recipe for Summer Squash Fritters with Garlic Dipping Sauce. I actually followed the recipe pretty closely; I just didn't make the dipping sauce, and didn't use zucchini - only the yellow squash I bought. The recipe calls for beer in the batter, which really did enhance the taste. We topped them with sour cream in lieu of the dipping sauce. We liked these and will make them again.