2 c. cooked yellow squash
1 c. flour
1 egg, slightly beaten
2 tsp. sugar
Salt and pepper to taste
2 tbsp. shortening or cooking oil

Drain any liquid from the squash. Mash with fork or potato masher. Stir in the flour, salt and pepper and sugar. Mix well. Fold into the egg. Melt the shortening, or heat oil in heavy skillet or non stick skillet. Drop the squash mixture by tablespoonfuls into hot shortening or oil. Cook on medium heat. Brown on both sides turning carefully. Serve hot. Serves 6.