5 med. sized yellow squash
1 egg, beaten
1/2 c. buttermilk
1 med. onion, chopped
3/4 c. self rising corn meal
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 mix by scant tablespoonfuls into oil 350 degrees. Fry 5 minutes or until golden brown. Yields about 2 1/2 dozen.