3/4 lb. yellow squash, sliced
1 egg, beaten
1/3 c. all-purpose flour
1/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 med. onion, grated

Cook squash, covered in boiling water 10 to 15 minutes or until tender. Drain. Mash enough squash to measure 1 cup - reserve any remaining squash for use in other recipes.

Combine 1 cup mashed squash and egg - stir well.

Combine flour, cornmeal, baking soda and salt. Stir well. Add squash mixture and onion - stir until blended. Drop mixture by tablespoonfuls into hot oil. Cook until golden brown. Drain on paper towel.