5 med. yellow squash
1/2 c. buttermilk
3/4 c. self-rising cornmeal
Vegetable oil
1 egg, beaten
1 med. onion, chopped
1/4 c. all-purpose flour

Trim squash. Slice and place in a pot. Cover with water and cook over medium heat for 20 minutes or until tender. Drain well. Combine squash with next 5 ingredients. Drop by scant tablespoons into hot oil. Fry at 350 degrees for 5 minutes.