5 med. sized yellow squash, sliced
2 eggs, beaten
3/4 c. self rising corn meal
1/4 c. all purpose flour
3/4 c. minced green onion
1 c. shredded Monterey Jack cheese with or without jalapeno peppers (4 oz.)
Vegetable oil for deep frying

Cook squash, covered, in boiling salted water 15 minutes or until very tender. Drain well; mash and drain again. Combine squash and eggs; mix well.

Combine self rising cornmeal, all purpose flour, minced green onion, and shredded cheese in a medium bowl; toss well. Make a well in center of mixture; add squash mixture, and stir until dry ingredients are moistened.

Drop mixture by tablespoons into deep hot oil (350 degrees); fry 3 minutes or until browned.

Drain well on paper towels, and serve hot. Yields 2 dozen.