Cooks.com provides a good recipe for a mixed skillet fry using yellow summer squash. About.com offers a recipe for fried squash puffs, and Food.com's zucchini/yellow squash stir-fry is a tasty, light recipe.
To make Cooks.com's fried yellow squash, fry 1 or 2 chopped yellow squash, 1 chopped onion and 1 chopped green pepper in a skillet until the mixture is tender. Set aside the squash mixture, and fry 6 medium, chopped potatoes until tender. Then, add the squash mixture and 2 or 3 ripe tomatoes. With the pan covered, simmer the mixture until the tomatoes are fully cooked.
To make fried squash puffs, cook 3/4 pound of cubed yellow squash in boiling water for ten to 15 minutes. Drain the squash, and mash enough of it to make 1 cup. Mix the mashed squash with 1 beaten egg, and set it aside. Mix 1/3 cup flour, 1/3 cup cornmeal, 1 teaspoon of baking powder and 1/2 teaspoon of salt, and add the squash mixture to the dry ingredients along with 1 grated onion. Drop level tablespoons of batter into hot oil, and fry the puffs until they are golden brown, turning once.
To make zucchini/yellow squash stir-fry, thinly slice 1 pound each of fresh yellow squash and zucchini along with 1 large yellow onion. Melt 3 teaspoons of margarine in a wok or frying pan. Add the vegetables, and stir-fry the mixture until it is tender-crisp. Season to taste with salt and pepper, and simmer the stir-fry until tender.