2 lbs. yellow squash
1 lg. onion
2 c. fine bread crumbs
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1 c. cornmeal
Hot salad oil

Cook squash in small amount of water until tender. Drain and mash. Add remaining ingredients except cornmeal and oil. Mix more bread to mixture if too soft to handle. Shape mixture into croquettes. Roll each in cornmeal. Deep fry in hot oil until golden brown.