2 med. (1/2 lb.) squash
1 lg. egg
2 tbsp. whole wheat flour
1/4 tsp. salt
Pepper to taste
Butter for frying

Coarsely grate zucchini; there should be 2 cups, slightly packed down. In medium bowl, beat egg until thick and lemon colored. Add squash and flour, salt and pepper. Stir well. In large skillet heat 1 or 2 tablespoons of butter. Drop rounded tablespoon of mixture (well apart) in skillet. When bottoms are lightly browned, turn puffs and brown other sides. Add butter as needed. Serve hot. Makes about 14.