3/4 lb. yellow squash, sliced
1 egg, beaten
1/4 c. self-rising flour
1/4 c. self-rising cornmeal
1/4 tsp. salt
1 me. onion, grated
Vegetable oil

Cook squash in boiling water for 10-15 minutes. Drain and mash enough squash to measure 1 cup. Combine with egg; stir well.

Combine flour, cornmeal, and salt and add squash mixture and onion. Drop by tablespoons into hot oil; cook until golden brown, turning once. Drain on paper towels.