3/4 c. yellow squash
1 egg, beaten
1/3 c. all-purpose flour
1/3 c. cornmeal
1 tsp. salt
1 med. grated onion
1 tsp. baking powder

Cook squash 10-15 minutes. Drain squash. Mash enough to measure 1 cup. Reserve remaining squash for other times. Mix squash and egg well.

Combine flour, cornmeal, baking powder, and salt. Stir well. Add squash mixture and onion. Stir well. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown. Drain on paper towels.