1 1/2 lb. fresh summer squash
1 onion
2 eggs
Corn oil
1 c. cracker meal
2 tbsp. grated cheese
Salt to taste

Clean and scrape squash; grate squash with coarse grater into bowl; salt. Let stand 20 minutes; drain off and discard the liquid. Grate onion; add to squash. Add cracker meal, cheese, and eggs; salt to taste. Form into small patties or cakes. Roll in flour or breading meal. Fry in hot oil until golden brown. Serve hot. Serves about 4.