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

Cook squash until tender, drain well, mash and drain again. Combine squash and remaining ingredients. Drop mixture by scant tablespoons into hot oil (350 degrees). Fry 5 minutes or until golden brown.