3 lbs. yellow squash, sliced
3 eggs, beaten
2 c. cornbread crumbs
2 tbsp. finely chopped onion
3 tbsp. butter, melted
1 c. cracker crumbs
Vegetable oil

Cook squash covered, in a small amount of boiling, salted water 10 to 15 minutes or until tender. Drain well and mash. Combine squash and next 4 ingredients; mix well.

Shape mixture into 12 croquettes; roll in cracker crumbs. Fry in deep hot oil (375 degrees) for 3 to 5 minutes or until golden brown. Drain on paper towels. Yield: 12 servings.