5 medium yellow squash
1 egg, beaten
1/2 c. buttermilk
1 medium onion, chopped
3/4 c. self-rising cornmeal
1/4 c. flour

Slice squash. Cover with water and cook over medium heat until done. Drain, mash and drain again. Combine all ingredients and drop mixture by scant tablespoons into hot oil (350°F) for several minutes until golden brown. Drain on paper towels.

Yields 2 1/2 dozen.