5 med. yellow squash
1 egg, beaten
1/2 c. buttermilk
1 onion, chopped
3/4 c. self rising cornmeal
1/4 c. all purpose flour
Vegetable oil

Cook squash until tender. Drain, mash and drain again. Combine squash, egg, buttermilk, onion, cornmeal, and flour. Drop mixture by scant tablespoons into hot oil and fry like cornbread. Yields 2 1/2 dozen.