1 lb. yellow squash, sliced
1 egg, beaten
1/2 c. all-purpose flour
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 med. onion, finely chopped
Vegetable oil

Cook squash, covered, in boiling water until tender. Drain. Mash enough to measure 1 cup; reserve any remaining squash for use in other recipes.

Combine the mashed squash and eggs; stir well. Combine flour, corn meal, baking powder and salt; mix well. Add squash mixture and onion, stir until blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once, drain well on paper towels.

These puffs may be cooled and frozen. When ready to serve, set out at room temperature for about 30 or 40 minutes. Then crisp in 350 degree oven for about 10 minutes. Yield: about 2 dozen.