1 cup squash, cooked and drained
1 egg
1 tablespoon sugar
1/2 teaspoon salt
1 dash pepper
2 tablespoons evaporated milk
1 tablespoon onion, chopped
1/2 cup cornmeal
1/2 cup self-rising flour
oil, for frying

Mash the cooked squash. Mix all together and form in small balls; drop into hot fat. Cook until brown.

Serving Size: 4