3/4 lb. yellow squash
1 egg
1/3 c. flour
1/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 med. onion, grated or cut very fine
Vegetable oil

Slice squash in small pieces and cook, covered in boiling water until squash is tender. Drain well. Mash enough squash to measure 1 cup. Combine the 1 cup mashed squash and egg; stir well. Combine flour, cornmeal, baking powder and salt. Stir well. Add squash mixture and onion, stir until well blended. Drop by teaspoons into hot oil. Cook until golden brown on all sides; drain.