Ingredients
3/4 pound yellow squash, sliced
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
Vegetable oil
Cook squash covered in boiling water, 10-15 minutes or until tender. Drain. Mash enough squash to make 1 cup (reserve any remaining squash for another recipe). Combine the 1 cup squash and egg and stir well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir well until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.
Yields about 2 dozen.
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