3/4 lb. squash, sliced
1 egg, beaten
1/3 c. flour
1/3 c. cornmeal
1/2 tsp. salt
1 med. onion, grated
Oil

Cook squash in boiling water until tender. Drain. Mash squash, enough to make 1 cup. Combine 1 cup mashed squash and egg. Stir well. Combine flour, cornmeal, and salt; stir well. Add squash mixture and onion; stir until blended. Drop squash into hot oil. Cook until golden brown.