- 3/4 lb. yellow squash, sliced
- 1 egg, beaten
- 1/3 c. all-purpose flour
- 1/3 c. cornmeal
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 medium onion, grated
- vegetable oil
- Cook squash in water until done.
- Drain and mash to make 1 cup.
- Mix all ingredients and drop by tablespoon into hot oil. Cook until golden brown, turning once.
- Drain well.