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.