3/4 lb. yellow squash
1 egg, beaten
1/3 c. flour
1 med. onion, grated
1/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
Vegetable oil

Cook squash in boiling water 10-15 minutes. Drain, mash 1 cup. Mix squash and egg. Combine flour, cornmeal, salt and baking powder; add to squash mixture. Stir until blended. Drop squash by level tablespoons in hot oil. Cook until golden brown, turning once. Drain on paper towels. Yield about 2 dozen.