5 to 6 med. squash, sliced
1 egg
1/2 c. buttermilk
1 med. onion, chopped
3/4 c. self-rising cornmeal
1/4 c. all-purpose flour
Salt & pepper to taste
Cooking oil

Cook squash until tender. Drain and mash. Add remaining ingredients. Drop by tablespoon into hot cooking oil until golden brown.