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

Trim ends off squash; slice and place in a Dutch oven. Cover squash with water; cook over medium heat 20 minutes or until tender. Drain squash well. Mash and drain again. Combine squash and remaining ingredients. Drop mixture by scant tablespoonfuls into hot oil (350 degrees). Fry 5 minutes or until golden brown. Yield : about 2 1/2 dozen.