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

Cook squash until tender. Drain well. Mash and drain again. Combine squash and remaining ingredients. Drop from tablespoon in hot oil or grease. Fry until brown. Makes 2 1/2 dozen.