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

Cook squash and mash to measure 1 cup. (Reserve remainder for other batches.) Combine squash with egg and beat well. Combine dry ingredients and stir well. Add onion. Drop by level tablespoons into hot oil. Cook until golden brown. Drain on paper towels.