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

Trim ends off squash; slice and place in a Dutch oven. Cover squash with water; cook over medium heat 20 minutes or until tender; drain squash well. Mash and drain again. Combine squash and remaining ingredients. Drop mixture by scant tablespoons into hot oil. Fry until golden brown.