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, 10-15 minutes or until tender. Drain and mash enough squash to measure 1 cup (reserve any remaining squash for use in other recipes). Combine 1 cup mashed squash and egg and stir well. Combine flour, cornmeal, baking powder, and salt. Stir well. Add squash mixture and onion and stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Yields about 2 dozen.