3 to 4 yellow squash
1 to 1 1/2 tsp. salt
1/2 tsp. baking powder
1 tbsp. sugar
1 med. chopped onion
2 eggs, beaten
3/4 c. flour

Grate enough raw squash to make 3 cups. Add salt and onion. Set aside and let stand for 1 hour, using large strainer drain excess liquid. Press as much liquid out as possible. Add remaining ingredients. If not thick enough, add more flour to hold together. Drop by tablespoon well apart into skillet of hot oil. Spread each fritter with spatula so it is about 3 to 4 inches in diameter. Fry until golden brown on both sides.