3/4 lb. yellow squash, sliced
1 egg, beaten
1/3 c. all-purpose flour
1/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 med. onion, grated
Vegetable oil

Cook squash, covered in boiling water for 10 to 15 minutes, or until tender. Drain, mash enough to measure 1 cup, reserving remainder for use in another recipe. Combine the 1 cup mashed squash and egg; stir well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onion to flour mixture. Stir until blended. Drop squash mixture by level tablespoons into hot oil. Cook until golden brown, turning once. Drain well. Yields: 2 dozen.