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

Cook squash for 10 to 15 minutes, then drain. Mash enough to measure one cup. Mix the one cup squash with beaten egg. Combine flour, cornmeal, baking powder and salt and stir into squash mixture. Add onion and stir until blended. Drop mixture by level tablespoon into hot vegetable oil and fry until golden. Drain well. Yield: about 24 puffs, 6 servings.