2 c. yellow squash, diced
2 eggs
1/2 c. flour
1/2 c. cornmeal
2 tsp. black pepper
1 tsp. salt
1 med. onion, chopped

Cook squash for 10 to 15 minutes. Drain and mash to measure 2 cups, combine squash and eggs and stir well. Add flour, corn meal, black pepper, and salt and stir well. Add onion and blend good. Drop by tablespoons in hot oil. Cook until it browns.